- 8 rashers streaky smoked bacon
- 1 tbsp light rapeseed oil
- 100g/3½oz unsalted butter
- 20 small shallots, peeled and left whole
- 12 garlic cloves, peeled and left whole
- 1 sprig rosemary
- 100ml/3½fl oz red wine vinegar
- 750ml/26fl oz beer
- 500ml/18fl oz fish stock
- 1 x 1.5kg/3lb 5oz turbot, fins trimmed, split down the centre and cut into steaks with the bone in
- 200g/7oz peas fresh or frozen
- 3 tbsp chopped fresh flatleaf parsley, plus extra for garnish
- salt and freshly ground black pepper
- Heat the grill and cook the bacon until crisp. Set aside to cool and then chop into small pieces.
- To make the braising liquid, heat a large pan and add the oil and 75g/2½oz of the butter.
- When the oil is hot, add the shallots and the garlic. Cook for four minutes and then add the rosemary and cook for a further two minutes so the garlic and shallots begin to colour.
- Add the vinegar and cook until reduced in volume to almost nothing.
- Add the beer and reduce in volume again to half the amount.
- Add the fish stock and bring to the boil. Skim off any impurities that rise to the top and simmer for five minutes.
- To cook the fish, place the portions into the beer liquor and cover with foil, with the foil touching the surface of the liquid. Cook on a low heat for 12 minutes. Remove the foil and carefully turn the fish and add the peas and parsley. Cook for one minute and remove from the heat.
- Warm a large serving platter, then carefully remove the fish from the beer and place it onto the platter.
- Heat the braising liquor and whisk in the remaining 25g/1oz butter. Season to taste with salt and pepper.
- To serve, spoon some of the liquor over the fish and sprinkle over the crisp bacon and a little more parsley.