- 4 whiting fillets, about 175g 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 1 minute.
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.
If you prefer you could dice the crispy bacon and toss it through the salad.
Other fish you could use: Hake, haddock, monkfish.