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Boulangere of Seafood with Crispy Smoked Bacon

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


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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