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
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Smoked mussels — appetizer, pasta, rice, charcuterie boards
Food photo lighting — LED panels, diffusers, backdrops for stunning shots
Cloche + smoker — dramatic cocktail and dessert smoking
Double-sided photo backdrops — marble, wood, concrete textures
Global seafood cooking — fish, shellfish, crustacean techniques
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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.