Name: Boulangere of Seafood with Crispy Smoked Bacon
Ingredients: 4 2 oz salmon; 4 2 oz monkfish; 4 oz Turbot; 1 lb New potatoes; 8 oz Shallots; 4 oz Dutch carrots; 6 oz Smoked bacon; 1/4 bn Parsley; 1/2 pt Chicken stock; 2 Floz olive oil; Salt and pepper

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats	Dutch	Food networ, Food3	4	servings

INGREDIENTS

4		2 oz salmon
4		2 oz monkfish
4	oz	Turbot
1	lb	New potatoes
8	oz	Shallots
4	oz	Dutch carrots
6	oz	Smoked bacon
1/4	bn	Parsley
1/2	pt	Chicken stock
2		Floz olive oil
		Salt and pepper

INSTRUCTIONS

Cut 4oz of the smoked bacon into 1/4 inch strips and reserve until
later.
Put the remainder of the bacon into the chicken stock and bring to the
boil. Split the stock into two - cooking thinly sliced carrots and
shallots in one half, and thinly sliced new potatoes in the other
half.
Pan-fry the 3 chosen fish of your choice in hot oil until golden
brown.
Overlapping the sliced potatoes - form a large circle on the plate.
Spoon some of the carrot and shallot in the centre, top with 3 pieces
of fish, and spoon the remainder of the carrot mixture on top, plus
the mixture of the stock.
Finish the dish with crispy pan-fried lardon and a fine Chiffonade of
parsley.
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