Lemon Mayonaise Asparagus White Fish
Information
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CategoryAustralian, Main CoursesSpecialtyEveryday Menu,TagsFish Food Recipes, Lemon Mayonaise Sauce with Asparagus Recipes, How to Cook FishInfoPreparation Time : 20 minutesCooking Time : 20 minutes Serves : 4 plates |
DescriptionThis combination is a complete win-win. Any robust white fish like haddock or monkfish will work brilliantly, as would whiting and coley, as they are all wonderful carriers of flavours and can handle the stronger tastes of crispy smoked bacon and rosemary. |
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Preparation
Ingredients4x 200g/7oz white fish fillets, cut 2.5cm/1 inch thick, skinned and pinboned |
How Tos & Summary
Cooking Steps
Preheat your over; to 200°C/400°F/gas 6. Season your beautiful fish fillets with the rosemary, finely grated lemon zest (no bitter white pith, please) and pepper - you don't need to use salt because we're going to wrap the fish in the lovely salty smoked bacon.
Lay your rashers of bacon or pancetta on a board and one by one run the flat of a knife along them to thin them and widen them out.
Lay 4 rashers together, slightly overlapping, put a fish fillet on top and wrap the rashers around it.
Lightly heat a large ovenproof frying pan, add a splash of olive oil and lay your fish, prettiest side facing up, in the pan.
Fry for a minute, then place the pan in your preheated oven for 10 to 12 minutes, depending on the thickness of the fish, until the
bacon is crisp and golden.
bacon is crisp and golden.
While the fish is cooking, you can make your simple lemon mayonnaise. I do this by mixing homemade mayonnaise with a nice amount of lemon juice and pepper. Or, if you'd rather sit down for five minutes with a glass of wine, use some ready-made mayo instead!
You want to add enough lemon juice to make the flavour slightly too zingy. This is because, when you eat it with the asparagus and the fish, it will lessen slightly in intensity. And don't worry if the mayo looks a little thinner than usual when you've added the lemon juice - think of it as more delicate.
Summary
The asparagus is a great accompaniment because, like the fish, it also loves bacon. You can either boil or steam it; either way it's light and a nice contrast to the meatiness of the fish. When cooked, toss it in the juices that come out of the fish. Simply serve the fish next to a nice pile of asparagus, drizzled with the lemon-spiked mayonnaise. And if you're feeling very hungry, serve with some steaming-hot new potatoes. wine suggestion: Australian white - SeiAddThis
Chef
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Joined: 22-Oct-2008
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Tips
Aprons aren't just used to keep you clean when cooking. Some chefs wear them to protect their skin, so if they get splashed with hot water or oil, they can immediately pull the apron away.
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