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Recipe Name: Boulangere Of Seafood With Crispy Smoked Bacon Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

4 2 oz salmon
4 2 oz monkfish
4 Ounce(s) Turbot
1 Pound(s) New potatoes
8 Ounce(s) Shallots
4 Ounce(s) Dutch carrots
6 Ounce(s) Smoked bacon
1/4 parsley
1/2 Pint(s) Chicken stock
2 Floz olive oil
Salt and pepper
Cut 4oz of the smoked bacon into 1/4 inch strips and reserve
untillater.Put the remainder of the bacon into the chicken stock and
bring to theboil. Split the stock into two - cooking thinly sliced
carrots andshallots 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 offish, and spoon the remainder of the carrot mixture on top,
plus themixture of the stock.Finish the dish with crispy pan-fried
lardon and a fine Chiffonade ofparsley.DISCLAIMER© Copyright 1996 -
SelecTV Cable Limited. All rights reserved.Carlton Food Network by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 102
Calories From Fat: 18
Total Fat: 2g
Cholesterol: 19.4mg
Sodium: 155mg
Potassium: 417.4mg
Carbohydrates: 12.5g
Fiber: 2.3g
Sugar: 5.5g
Protein: 9.2g

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