Boulangere of Seafood with Crispy Smoked Bacon

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Boulangere of Seafood with Crispy Smoked Bacon Ingredients

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

Instructions for Boulangere of Seafood with Crispy Smoked Bacon

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. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.

Main Ingredient: BaconCuisine: Uncategorized

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