Recipe - Boulangere Of Seafood With Crispy Smoked Bacon

4 2 ounce salmon
4 2 ounce monkfish
4 ounce Turbot
1 pound New potatoes
8 ounce Shallots
4 ounce Dutch carrots
6 ounce Smoked bacon
One fourth bn Parsley
One half pt Chicken stock
2 Floz olive oil
Salt and pepper

Cut 4oz of the smoked bacon into One fourth inch strips and reserve until
later.

Put the remainder of the bacon into the chicken stock and bring to the
boil. Split the stock into two cooking thinly cut or sliced up carrots and
shallots in one half, and thinly cut or sliced up new potatoes in the other
half.

Panfry the 3 chosen fish of your choice in hot oil until golden
brown.

Overlapping the cut or sliced up potatoes form a large circle on the plate.
Spoon some of the carrot and shallot in the centre, top with 3 pieces
of fish, and spoon the remainder of the carrot mixture on top, plus
the mixture of the stock.

Finish the dish with crispy panfried lardon and a fine Chiffonade of
parsley.

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