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Poisson au lard sauce au cidre échalote

Cider Braised Fish with Bacon and Shallot

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Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Servings: 6 servings

Ingredients

  • 900 900 g of fish (here cod and salmon)
  • 24 thin slices of bacon
  • 3 shallots finely chopped
  • 1 pressed garlic clove
  • 2 tablespoons olive oil
  • Pink berries
  • 20 cl raw or traditional cider
  • Salt and pepper
  • A few sage leaves (optional)

Instructions

  • Peel, degerm and press the garlic clove. Place it in a pan with the peeled and finely chopped shallots.
    Brown with 2 tablespoons of olive oil.
    Then place at the bottom of an oven dish.
  • Cut the fish into 24 pieces.
    Wrap them in a slice of bacon and place them on the bed of shallots in your baking dish.
  • Pour cider over it.
    Salt, pepper, add some pink berries and sage leaves.
  • Preheat your oven to 180°C.
  • Bake for around twenty minutes.
    If the fish is not covered by the cider, water it regularly so that it does not dry out.
    Enjoy hot.