4 x 180 grams haddock fillets cut into strips Buy Online 90 grams smoked bacon cut into strips 30 grams butter 115 ml fresh double cream 2 tbspns chopped fresh sage 45 grams pinhead oatmeal White pepper and garlic salt to season Fresh sage to garnish
Haddock Strips and Bacon - Serves 4
Start by toasting some pinhead oatmeal in a pan with a little butter and some white
pepper and onion/garlic salt. Set aside.
Dry fry the bacon in a pan to release the fat and crisp up. Remove, then add the
chopped sage and fry for a few seconds.
Place the fish strips in the pan turning them carefully once only.
Add the cream and boil until thickened.
Serve the fish coated in the cream and sage sauce with the crisp bacon and toasted
oatmeal on top.