Friday, 26 October 2012

Attempt #10: Delicious roasted white fish wrapped in smoked bacon with lemon mayonnaise and asparagus

My 10th attempt! Wait a minute, 90 more recipes to go. L

Anyway, this 10th attempt didn’t turned out to be as great as I thought it would have been. Reason being, I thought that anything with bacon is easy breezy to cook. As I just found out, so not true for a chef wannabe.

The buying process:
As I was doing the shopping for bacon, I realized that there are so many different types of bacon. OK, in my defence of the shallow knowledge of bacon, I am not much as a meat eater moreover bacon which is the part of the swine that carries one of the fattest content.

Anyway, not know the difference between smoked and unsmoked bacon, I checked out The explanation:
The difference between the two bacon types come from the way in which they are cooked. The smoked bacon is just that: smoked over a specific type of wood to give it a distinct flavour; unsmoked bacon is cooked to whatever specification the chef would like, with no flavour initiated into the meat before it is sold commercially.

The cooking process:
When I was wrapping the fish with the bacon, I felt almost like an actual chef as the wrapped fish looked so artistically creative.
Photo of the marinated raw fish being wrapped in smoked bacon as below:

As for steaming of the asparagus, I can never get this right. It is either overcooked which means it gets all limpy or undercooked, which makes it taste too close to eating grass.  

The result:

The fish was quite dry while the bacon wasn’t crispy enough. The recipe asked for 10-12 minutes in the oven but I had mine for 15 minutes but the bacon did not turn crisp nor golden like the recipe said it would. The lemon mayonnaise did helped to add some tangy juicy taste to the dryness of the fish.

Picture below shows better clarity of the dryness of the fish without the lemon mayonnaise.

Link to full recipe here.

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