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.

Garnish with fresh sage.

Why not try the following Haddock Recipes

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