Butterfish With Bacon Recipe

• 1 1/4 kg Butterfish with the bone
• 250 gm Smoked slab bacon
• 1 x Egg white
• 1 bn Thyme
• 1 Tbsp. Minced parsley Clarified butter
• 250 gm Chicken wings
• 4 x Shallots
• 1 x Bouquet garni Salt and pepper
• 16 x Pearl onions
• 1 pch Sugar
• 15 gm Butter Salt
• 200 gm Cauliflower florets
• 100 gm Broccoli
• 200 gm Green cabbage
• 60 gm Butter Flat parsley - chervil

1. Remove the skin from the butterfish, then with a small knife remove the thin back membrane.
2. On a piece of clingfilm, arrange overlapping layers of bacon.
3. Flatten with a rolling pin.
4. Brush with egg white and sprinkle with fresh thyme and minced parsley.
5. Place the butterfish on top and wrap in the bacon using the clingfilm.
6. Tie firmly with kitchen string.
7. Place in the freezer for 30-40 min or possibly till hard.
8. Cut into 3cm slices then remove the clingfilm.
9. Season and saute/fry in a frying pan in clarified butter till golden on each side - about 3 min.
10. For the jus, chop up the chicken wings and lightly colour over a gentle heat.
11. Add in the minced shallots.
12. Strain off the excess fat and deglaze the pan with water.
13. Gently simmer for 30 min.
14. Strain and continue cooking till reduced to a syrupy consistency.
15. Season to taste, garnish and serve.

butterfish, bacon, egg, thyme, parsley clarified butter, chicken, shallots, bouquet garni salt, onions, sugar, butter, cauliflower, broccoli, butter

Taken from cookeatshare.com/recipes/butterfish-with-bacon-95732 (may not work)