2700. ROASTED BLACK GROUPER with ARTICHOKE-BACON MASHED POTATOES, SAUTEED SPINACH and LEMON CAPER SAUCE

yields four servings

4 7 oz. black grouper fillets2 lb peeled yukon gold potatoes
1 1/2 lb unsalted butter
1 qt heavy cream
4 artichokes hearts (fresh or canned, if fresh blanch for two minutes)
6 bacon strips, cooked and coarsley chopped
2 cups dry white wine
4 garlic cloves, sliced
2 tablespoons capers
3 sliced shallots
salt and pepper?
Sauce: Bring the wine with the shallots, garlic and capers to a boil. Reduce the heat and simmer until almost dry. Add the rest of the heavy cream and reduce to 1/2 of the original volume and add the juice of 1/2 a lemon. Slightly cool and slowly incorporate butter.
Potatoes: In a heavy pot bring potatoes to a boil in salted water to taste. Cook until soft. In a sauce pan heat 1/2 qt heavy cream and 3/4 butter. When the potatoes are cooked, carefully drain and pass through a food mill (ricer) or whip on a Kitchen Aid (mixer) slowly adding the cream and butter mixture until incorporated. Chop the artichokes and add the bacon season with salt to taste.
Fish: Season fish with salt and pepper. Heat up a pan and add 1 tablespoon of oil (your preference). Brown on one side and finish cooking in a 375° oven until cooked (about 6-8 minutes).
To finish: Spoon the sauce in the center of a warm plate. Place the mashed potatoes in the center as well and place the spinach, followed by the fish on top. Garnish with fresh flat leaf parsley.

bacon recipe courtesy of: Baleen Los Angeles, 260 Portofino Way, Redondo Beach, CA 90277 | Americas Cuisine.com

Originally posted 2012-09-29 08:58:00. Republished by Blog Post Promoter

2874. PACIFIC COAST SALMON ROLLS with BACON and FENNEL TARTAR SAUCE

yields two servings

3 rashers bacon
1/2 bulb fennel, cored and trimmed
250 grams sockeye salmon fillet, no bones or skin
2 teaspoons olive oil
1/2 cup mayonnaise
1/4 cup cilantro, chopped
1 teaspoon lemon juice
salt and pepper
buns
lettuce
red onion

Preheat the oven to 375° F.

Cut the bacon into ¼ strips and dice the fennel. Toss the bacon and fennel together in a small pan, and cook, stirring 3-4 times for 30 minutes, until the bacon is crisp and the fennel tender, but not brown.

Drain the bacon and fennel mixture on paper toweling. When completely cool, stir the mixture into the mayonnaise along with the cilantro and lemon juice. Refrigerate until ready to serve.

Cut the salmon into 1 to 2” cubes, toss with the olive oil, and season generously with salt and pepper.

In the bottom of a double boiler with a steamer insert, bring about 1” of water to the boil. Place the salmon in the steamer, ensuring no pieces overlap. Cover, reduce the heat to med. and steam for about 3 to 4 minutes, until the salmon is firm to the touch and just before beads of white fat appear on its surface (see note). Remove to a plate and cool completely.

Serve on soft rolls with lettuce, red onion and plenty of tartar sauce.

bacon recipe courtesy of: Theresa Carle-Sanders, Island Vittles: Quick Bites from Pender Island, BC, August 28, 2012

Originally posted 2013-03-22 01:39:00. Republished by Blog Post Promoter

2715. STEELHEAD TROUT with CURRANT BACON and ONION SAUCE

serves two

2 8-oz. steelhead trout fillets
2 teaspoons olive oil
1/4 – 1/2 teaspoon salt and pepper, to taste
4 strips of thick bacon
1 cup onion, coarsely chopped
1/2 cup dried currants
1/4 cup red wine vinegar
2 teaspoons honey

Preheat oven to broil. Prep baking sheet by lining with foil and greasing lightly. Remove pin bones from fillet if necessary. Slow cook bacon on medium low heat until done. Remove and place on paper towel. Chop when cooled. If less than 1/4 cup of grease is left in the pan, add more grease or oil. When heated, add chopped onion. Cook onions until light brown, about six minutes. When tender and lightly carmalized, add honey, vinegar, and currants. Let reduce until most of the liquid is gone. Remove from burner and set sauce aside. Place filet onto greased & lined baking sheet skin down. Sprinkle and lightly rub 2 tsp oil onto surface of filet. Sprinkle salt and pepper. Place pan onto rack about 3? from broiler for 4-6 minutes or internal temperature is 130. Spoon sauce onto filet and serve with steamed broccoli or other veggie. Serve immediately.

bacon recipe courtesy of: the quaint life (member), Fast Paleo, May 9, 2012

Originally posted 2012-10-14 08:46:00. Republished by Blog Post Promoter

2790. ROASTED BRANZINO with BACON, SHRIMP and FRENCH BEANS

makes two servings

fresh branzino, cleaned and butterflied
2 pieces of good bacon
12 small cleaned shrimp
2 tablespoons good whole grain mustard
1 cup of panko bread crumbs
vegetable oil spray
juice of one fresh lemon
handful French beans ends trimmed

Beans: Steam until tender then sauté with a little butter and lemon juice and season to taste. Add some lemon zest and serve in the fish when ready.

Start by places one strip of bacon on each side of the fish. Now mix together the mustard and the mayo and paint the inside of the fish covering the bacon as well. Place about 12 small cleaned shrimp on the fish scattering evenly and finish with a layer of panko bread crumbs. Preheat your oven to 450 degrees and spray a light coating of vegatable oil on the bread crumbs before putting in the oven. Now roast until the fish is golden brown about 15-20 min and you can see the fat has rendered out of the bacon. Now slid onto a plate and serve with the French beans in the middle and a little more lemon juice.

bacon recipe courtesy of: Benny Doro, February 19, 2011

Originally posted 2012-12-28 08:44:00. Republished by Blog Post Promoter

3072. SMOKED HADDOCK with POTATO and BACON

serves two

100 grams unsmoked streaky bacon
3 tablespoons rapeseed oil
400 grams, potatoes, medium-sized
500 grams smoked haddock fillets
500 ml double cream
2 bay leaves
6 peppercorns
2 tablespoons curly parsley, finely chopped

Cut the bacon into pieces roughly the size of a postage stamp. Warm the oil in a nonstick frying pan and add the bacon pieces, letting them colour lightly. Cut the potatoes, without peeling them, into 1cm thick slices then cut each slice into short pieces, like tiny chips. Tip into the pan with the bacon and fry for about 15 minutes until golden and cooked right through. Meanwhile put the smoked haddock into a pan with the cream, a couple of bay leaves and 6 black peppercorns. Bring almost to the boil, then turn down and simmer for 5 minutes. Put the lid on and leave to infuse for 15 minutes or so while the?potatoes finish cooking. Divide the potatoes and bacon between two warm plates, lift the haddock out of the cream and place a fillet on each plate. Stir the chopped parsley into the cream, then spoon over the fish and serve.

bacon recipe courtesy of: Nigel Slater, for The Observer, January 8, 2012, Kings Place, 90 York Way, London N1 9GU, UK

Originally posted 2013-10-06 01:03:00. Republished by Blog Post Promoter

3061. BLUE COD wrapped in SMOKED BACON

2 x 100-150 gram blue cod fillets
2-3 rashers smoked bacon
80 ml cream
80 ml white wine
1 tablespoon chopped fresh seasonal herbs (parsley, rosemary, thyme, mint, coriander)3-5 cockles?Preheat oven to 180°C. Wrap cod in bacon, place on a baking tray and bake 10-15 minutes until fish is opaque and cooked through. Meanwhile, combine cream, wine and herbs in a small pan, add cockles and simmer until liquid is reduced to a thin sauce consistency and cockles have opened. To serve, place wrapped cod on a plate, surround with cockles and pour over sauce from pan.??bacon recipe courtesy of: Fleur Sullivan, for NZ House & Garden; Fairfax Magazines,?317 New North Road, Eden Terrace, PO Box 6341 Wellesley St, Auckland, New Zealand

Originally posted 2013-09-25 01:28:00. Republished by Blog Post Promoter

3069. PAN-FRIED WHITING with CRISPY BACON and BUTTER SAUCE

serves four

4 whiting fillets, about 175 grams each, skin on
12 slices of thinly sliced streaky bacon
2 tablespoons olive oil

Butter Sauce?
25 grams shallots, peeled and very finely chopped
4 tablespoons dry white wine
2 tablespoons water
1 tablespoon cream
125 grams 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.

bacon recipe courtesy of: Bord Bia: Irish Food Board, Clanwilliam Court, Lower Mount St, Dublin, Ireland

Originally posted 2013-10-03 01:38:00. Republished by Blog Post Promoter