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Add a photoServings: 4
Ingredients
- 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
Directions
- Cut 4oz of the smoked bacon into 1/4 inch strips and reserve till 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 warm oil till golden.
- Overlapping the sliced potatoes - form a large circle on the plate.
- 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.
- Finish the dish with crispy pan-fried lardon and a fine Chiffonade of parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 406g | |
| Recipe makes 4 servings | |
| Calories 502 | |
| Calories from Fat 259 | 52% |
| Total Fat 28.73g | 36% |
| Saturated Fat 8.57g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 547mg | 23% |
| Potassium 1319mg | 38% |
| Total Carbs 26.93g | 7% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.13g | 1% |
| Protein 33.26g | 53% |
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