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Pan-fried Whiting with Crispy Bacon and Butter Sauce

This recipe bring together a wonderfully complimentary combination of flavours and textures.

4 people
20 min
Nutrition per serving
  • kcal
    914kcal
  • protein
    50g
  • iron
    2.2mg
  • carbs
    28g

Ingredients

    • 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 unsalted butter, diced
    • Salt and freshly-ground pepper
    • Freshly squeezed lemon juice, to taste

Main

    • 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 unsalted butter, diced
    • Salt and freshly-ground pepper
    • Freshly squeezed lemon juice, to taste

Method

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.

Method

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.