Strips of Scottish Haddock or Whiting with Crisp Bacon and Sage

Ingredients

• 4x haddock or whiting portions (cut into strips)
• 100g smoked bacon (cut into strips)
• 90g butter
• 100ml double cream
• 15g fresh sage
• 40g pinhead oatmeal
• White pepper, and garlic or onion salt (to taste)
• 4 fresh sage leaves (to garnish)

 

 

 

 

 

 

 

 

 

 

 

 

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Method

1.  Cut the haddock or whiting portions and bacon into strips.
2.  Finely chop 15g sage.
3.  Melt 30g butter in a pan over a medium heat.
4.  Add the oatmeal, white pepper and garlic or onion salt to the pan and toast the oatmeal.
5.  Set aside.
6.  Dry fry the bacon in a pan to release the fat and crisp up.
7.  Once crisp remove the bacon from the pan.
8.  Add the chopped sage to the still hot pan and fry for a few seconds.
9.  Add the haddock / whiting strips and the remaining butter to the pan.
10.  Fry together for approximately 2 mins, turning the haddock / whiting strips carefully once only.
11.  Add the cream and boil until thickened.
12.  Serve the haddock / whiting strips coated in the cream and sage sauce.
13.  Place the crisp bacon and toasted oatmeal on top.
14.  Garnish with a fresh sage leaf on each plate..