Butterfish in bacon
4 servings
20 minutes
Bacon-wrapped butterfish is a true symphony of flavors, combining the tenderness of a seafood delicacy with the rich saltiness of bacon. This signature recipe merges the softness of butterfish with the crispy texture of smoked strips, creating a harmony of aromas and richness. Oyster mushrooms sautéed in butter with thyme and onion notes add forest depth to the dish, while a creamy sauce adds sophistication. Ginger and garlic bring a hint of spiciness, and dill completes the composition with fresh green accents. This dish is perfect for a festive dinner or romantic evening, offering delight in every bite.
1
Cut the fillet into four pieces. Wrap the pieces alternately in three strips of bacon: when one ends, place the next on top to turn the bacon spiral into a continuous ribbon. Place on a baking sheet and hold for ten minutes in an oven preheated to 220 degrees.
- Butterfish fillet: 800 g
- Bacon: 200 g
2
Chop the leeks (white part and a bit of green) and oyster mushrooms coarsely. Put butter, mushrooms, finely chopped thyme, and salt in a pot to draw out moisture. Sauté for a minute, add the leeks, and keep stirring until the mixture becomes slightly wilted. Then add lemon zest and finely chopped ginger and garlic to the pot, mix, and remove from heat.
- Leek: 1 stem
- Oyster mushrooms: 500 g
- Thyme: 8 g
- Salt: to taste
- Lemon zest: 10 g
- Ginger: 20 g
3
Heat the cream in a saucepan over low heat and keep it for ten minutes until it thickens.
- Cream 35%: 100 ml
4
Place the fish on a plate, arrange the mushrooms beside it, and garnish with cream and dill.
- Butterfish fillet: 800 g
- Oyster mushrooms: 500 g
- Cream 35%: 100 ml
- Dill: 4 stems