Pan-Fried Whiting Fish With Crisy Bacon And Butter Sauce - Bord Bia

Maybe your like

Search Hit enter to search or ESC to close

Narrow down your searches to:

All
Food is Living
Industry
Farmers & Growers

Top Picks

Recipes
Upcoming Events
Insights
Market Trends

Bord Bia

About Bord Bia
Careers
Contact Us
News

Food
Gardening
Resources
About
News & Events

Bookmarked Recipes
Search
Food and Living
Industry
Farmers & Growers

Food

Back
Recipes & Inspiration
- Recipe Search
- Beef Recipes
- Organic Recipes
- Chicken Recipes
- Desserts & Baking Recipes
- Egg Recipes
- Fruit Recipes
- Ham & Bacon Recipes
- Lamb Recipes
- Neven Maguire
- Pancake Recipes
- Pork Recipes
- Potato Recipes
- Vegetarian & Vegan Recipes
- Seafood Recipes
- Soup Recipes
- Salad Recipes
- Quality Kitchen Newsletter
The Bord Bia Quality Mark
- The Quality Mark - What's Involved
- The Quality Mark - FAQs
- Promotion of agricultural products by Bord Bia
What's in Season
- Vegetables
- Fruit
- Herbs
- Why Choose Seasonal?
- Best in Season Calendar
Nutrition
Meat
- Cooking Meat
- Meat Cuts
- Storing Meat
Fish
- Irish Seafood
- Cooking and Preparing Fish
Farmhouse Cheese
Organic
- About the campaign
- Organic FAQ Page
- Campaign Content
- Organic Irish seafood
- Bite Sized Organics

Gardening

Back
Gardening
- Garden Centre & Retail Nursery Map
- Gardening Tips
- Poinsettias
- HOME GROWN
- Bord Bia Bloom
- Seasonal Foliage Styling
Gardening by Month
- January Gardening
- February Gardening
- March Gardening
- April Gardening
- May Gardening
- June Gardening
- July Gardening
- August Gardening
- September Gardening
- October Gardening
- November Gardening
- December Gardening
Grow Guides
- Grow Guide: Lettuce
- Grow Guide: Shade Loving
- Grow Guide: Perennials
- Grow Guide: Roses
- Grow Guide: Tomatoes
- Grow Guide: Potatoes
- Grow Guide: Tree Tips
- Grow Guide: Shrub Tips
- Grow Guide: Climbing Plants
The Irish Garden: How to Series
- Plant Spring Bulbs into a Lawn
Little Growers
- How To Make an Insect Hotel
- How to Make Eco-Friendly Tube Planters
- 8 Benefits of Gardening for Kids
- Create a Fairy Garden
- Create your own Stone Markers
- How to Make an Awesome Wormery

Resources

Back
Primary School
- Food Dudes
- Incredible Edibles
- Seedlings Programme
- Organic Gardening for Primary Schools
Irish Sector Profiles
- Drinks
- Dairy
- Horticulture and cereals
- Fish and Seafood
- Meat and Livestock
- Prepared Consumer Foods
Farmers Markets
- Setting up a Food Market
- Advice on Setting Up a Stall
- Types of Markets

About

Back
About Bord Bia
- Agri-Food Diversity & Inclusion Forum (AgDiF)
- Statement of Strategy
- Bord Bia Organisation
Contact Us
Governance
- Bord Bia Services
- EU Governance and Support
- Annual Reports
- Bord Bia Functions
- Corporate Governance
- Levy Forms
- Consultations
- Regulation of Lobbying
Careers
Talent Academy
- Marketing Fellowship
- International Graduate Programme
- Insights and Innovation
- Origin Green Ambassador Programme

News & Events

Back
News
- Press Releases
- Insightful Articles
- Foodservice Newsletter
- Irish Cheese Award Winners 2024
Events
- Upcoming Events
- Past Events Presentations

Recipes & Inspiration
Seafood Recipes
Pan-fried Whiting with Crispy Bacon and Butter Sauce

Bookmark Recipe Pan-fried Whiting with Crispy Bacon and Butter Sauce This recipe bring together a wonderfully complimentary combination of flavours and textures. 4 people 20 min

Nutrition per serving

kcal 914kcal
protein 50g
iron 2.2mg
carbs 28g

Print Email Copy Text

Ingredients

4 whiting fillets, about 150g each, skin on
12 slices of thinly sliced streaky bacon
2 tablesp. olive oil
25g shallots, peeled and very finely chopped
4 tablesp. dry white wine
2 tablesp. water
1 tablesp. cream
125g unsalted butter, diced
Salt and freshly-ground pepper
Freshly squeezed lemon juice, to taste

Ingredients
Method

Main

4 whiting fillets, about 150g each, skin on
12 slices of thinly sliced streaky bacon
2 tablesp. olive oil
25g shallots, peeled and very finely chopped
4 tablesp. dry white wine
2 tablesp. water
1 tablesp. cream
125g unsalted butter, diced
Salt and freshly-ground pepper
Freshly squeezed lemon juice, to taste

Method

Copy Text

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 2-3 minutes.

Get new recipes monthly

Enter your email address below to receive monthly recipes and cooking advice.

First Name Last Name Email I agree to sign up and receive the Quality Kitchen monthly newsletter from Bord Bia. Yes Subscribe now

Method

Copy Text

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.

Serving Suggestions Place the whiting on serving plates, lay the crispy bacon on top and spoon the sauce around the fish. Lovely served with a salad of watercress and rocket, and potato wedges.