This recipe bring together a wonderfully complimentary combination of flavours and textures.
4 whiting fillets, about 150g each, skin on
12 slices of thinly sliced streaky bacon
2 tablesp. olive oil
25g shallots, peeled and very finely chopped
4 tablesp. dry white wine
2 tablesp. water
1 tablesp. cream
125g Glenstal Unsalted Butter, diced
Salt and freshly-ground pepper
Freshly squeezed lemon juice, to taste
Grill the bacon until crispy, keep warm.
Place the shallots, white wine and water in a heavy-based pan and bring to boil. Let it simmer until reduced to a quarter. Add the cream and boil for one minute.
Reduce the heat and add in all the butter. Whisk vigorously until you have a lovely silky sauce – do not let the sauce boil or it will separate. Remove from the heat, season and keep warm.
Season the whiting with salt and pepper. Heat a frying pan over a medium heat and add 2 tablesp. of olive oil. Add the fillets skin side down and cook for 3-4 minutes, the skin should be crisp. Turn and cook the other side for 2-3 minutes.
Serving Suggestions
Place the whiting on serving plates, lay the crispy bacon on top and spoon the sauce around the fish. Lovely served with a salad of watercress and rocket, and potato wedges.
Serving Suggestions:
Steamed potatoes and tomato salad – enjoy!
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