Turbot filets with Aebleflaesk à la Thomas Herman, with shallots and a bacon vinaigrette.

Serves four.
Ingredients:

4 small turbot filets, 8 thin slices of pork rump or thin slices of bacon, 2-3 sour apples, shallots, 4 twigs of thyme, garlic, butter, white wine vinegar, sherry vinegar, olive oil, one or two bay leaves, peppercorns, pepper and salt, water cress and sugar.

Preparation ( can be done well in advance)

To pickle the onions chop two handfuls of shallots. Boil a half litre of white wine vinegar with bay leaves, five peppercorns and a half a cup of sugar. Leave the liquid to cool and pour over the onions. Place in the fridge for two to three days. This can also be prepared in a large quantities and kept in the fridge.

To make the bacon vinaigrette put four large shallots or white onions, six garlic cloves and the thyme in a backing tray, drizzle with olive oil and bake at 200 degrees Celsius until everything has turned black and the water has been drawn out of the onions. Place in mixer to make a powder. Place bacon in olive oil and simmer for 20 minutes until the oil takes on the taste of the bacon. Pass oil through a sieve. Leave to cool and season with two desert spoons of onion powder and sherry vinegar.

Preparing the fish:

Boil twelve small shallots with a lot of butter and salt for five minutes in hot water. Arrange on a plate.

Peel the sour apples and cut into five millimetre thick slices. Burn with a gas flame until the surface is brown and caramelised. Arrange on the plate with the onions.

Season the turbot filets and fry on both sides until they are lightly browned. Remove pan from heat and leave to stand. Cover with thin slices of pork rump and place under the grill until the fat starts to melt.

Decorate the dish with water cress and drizzle with bacon vinaigrette.

Enjoy!