Cherne with Nuts and Bacon

Name: Cherne with Nuts and Bacon
Yield: 4
Ingredients: 1 cherne loin, approximately 800g; 150g of blanched nuts; 4 dried apricots; 200g of thin slices of smoked bacon; 6 sprigs of fresh parsley; 4 tablespoons of olive oil; 1 turnip; 1 sweet potato; Salt and black pepper

1
1 cherne loin, approximately 800g
2
150g of blanched nuts
3
4 dried apricots
4
200g of thin slices of smoked bacon
5
6 sprigs of fresh parsley
6
4 tablespoons of olive oil
7
1 turnip
8
1 sweet potato
9
Salt and black pepper

Ingredients

1
1 cherne loin, approximately 800g
2
150g of blanched nuts
3
4 dried apricots
4
200g of thin slices of smoked bacon
5
6 sprigs of fresh parsley
6
4 tablespoons of olive oil
7
1 turnip
8
1 sweet potato
9
Salt and black pepper

Directions

1
Wash the fish quickly in cold water and pat dry
2
Soak 100g of nuts for 3 minutes, then remove any bitter skins
3
Chop coarsely
4
Pulse the chopped nuts and dried apricots with salt and black pepper
5
Lay this mixture over the cherne loin, roll it up with the bacon and parsley leaves, and tie with kitchen twine to prevent opening
6
Place the fish in a refrigerator-safe dish and refrigerate
7
Peel and slice the sweet potato and turnip into thin strips
8
Cook them in steam for 5 minutes to soften
9
Arrange around the fish
10
Season the sweet potato and turnip with salt and black pepper, then drizzle with olive oil
11
Bake at 210°C for 20 minutes
12
When the fish is cooked, toast the remaining 50g of nuts in a pan and serve on top.