2 dl clarified butter
100 gr grated breadcrumbs
50 gr trumpet mushrooms, chopped
100 gr minced bacon
1 dl whipping cream
2 tbsp. lemon juice
4 pieces of turbot a 75 g (other firm fish can be used)
4 pieces of ventreche (bacon), approx. 3 x 3 cm, and boiled for approx. 1 hour
4 cooked borretane onions
1 bunch parsley
½ dl olive oil
How it’s done:
Breadcrumbs - Warm the clarified butter, until it is hot, and 'fry' the breadcrumbs golden. Sieve away the butter and place the bread crumbs on fat-absorbent paper. Then mix in the trumpet mushrooms.
Bring the bacon and cream to boil, let it soak for 10 minutes and sieve it. Season the bacon infused cream with lemon juice and salt.
Parsley Oil - Blend the washed parsley and olive oil for 5 minutes in a blender, and let the oil drain from the parsley through a paper towel.
Turbot – Roast the turbot pieces for 3-4 minutes. Fry the ventreche until it is crisp.
Turn turbot pieces in the breadcrumb and mushroom mixture. Heat the onions in a little water with butter.
Dinnertime – Arrange the turbot with breadcrumbs and mushrooms, ventreche and parsley oil on plates and pour the smoked cream over the dish just before serving.
Source: ny nordisk gastronomi - new nordic cuisine. Page 70-71