Pan-fried Whiting with Crispy Bacon and Butter Sauce

Name: Pan-fried Whiting with Crispy Bacon and Butter Sauce
Cook time: 20 min
Yield: 4
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

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

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.

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.

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.