Rock salmon bacon roll with chick peas in a tomato sauce
Rock salmon aka small shark (Dogfish), offers a boneless flesh which melts in the mouth. It’s rarely purchased in the UK and subsequently offers excellent value. I seasoned the filets and wrapped them in streaky bacon before resting on a tangy tomato sauce I’d knocked up and baking in a medium oven. The results are sensational: The velvet texture of the fish combined with the smokiness of the bacon, enveloped in the sauce and chick peas makes this a one pot stop. Any white fish will act as a substitute if you cannot get any Rock Salmon.
Servings: people
Ingredients
- 750 grams Rock salmon filleted (£7.50)
- 150 grams Bacon smoked streaky (£1.00)
- 1 whole Onion diced (£0.13)
- 1 tin Tomatoes
- 1 tin Chick peas (£0.40)
- 5 grams Sugar teaspoon (£0.00)
- 10 ml Balsamic vinegar 2 teaspoon (£0.06)
- 15 grams Fresh parsley chopped (£0.30)
- 3 cloves garlic peeled & diced (£0.09)
- 5 grams Fennel seeds teaspoon (ground) (£0.04)
- 5 grams Paprika teaspoon (£0.08)
- 13 ml olive oil tablespoon (£0.07)
- Salt & Pepper
| Recipe Cost: |
| Serving Cost: |
Prep Time: 10 minutes
Cook Time: 35 minutes
- Season the rock salmon then wrap in the streaky bacon making into parcels. Secure these with cocktail sticks.
- Make the tomato sauce: Saute the onion in half the olive oil until soft. Add the tin of tomatoes, balsamic, sugar, fennel, tomato puree, half the chopped parsley and chopped garlic. Allow everything to marry before adding chick peas, stirring through before transferring to a baking tray/dish
- Rest prepared fish on the tomato sauce, spooning liquid over. Sprinkle with paprika and drizzle with olive oil. Bake at 175 degrees for 35 minutes.
- Dress with remaining chopped parsley and serve immediately.
Follow Us!
