Boulangere Of Seafood With Crispy Smoked Bacon Recipe

• 4 x 2 ounce salmon
• 4 x 2 ounce monkfish
• 4 ounce Turbot
• 1 lb New potatoes
• 8 ounce Shallots
• 4 ounce Dutch carrots
• 6 ounce Smoked bacon
• 1/4 bn Parsley
• 1/2 pt Chicken stock
• 2 fl ounce extra virgin olive oil Salt and pepper

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

salmon, monkfish, new potatoes, shallots, dutch, bacon, parsley, chicken, olive oil

Taken from cookeatshare.com/recipes/boulangere-of-seafood-with-crispy-smoked-bacon-89445 (may not work)