555. BACON-WRAPPED ZANDER

1 Zander scaled and gutted (2-3lbs)
150g smoked bacon sliced into strips
salt
flour
100g butter
1 small onion
200ml sour cream
100ml double cream
1 teaspoon sweet paprika
1 slice lemon

Score the fish vertically on each side. Salt it and then turn it in flour. Fry in half the butter at the highest temperature possible for about 10 minutes. Remove from heat and cover with the strips of bacon and keep warm. Finely chop the onion and fry gently in a quarter of the butter. When transparent, add both creams and the paprika. Make a roux from the remaining butter and 1 tsp flour. Stir into the onion cream until thickened. Pour over the fish and bacon then garnish with a slice of lemon and serve with vegetables and new potatoes.


courtesy of: Camboaters Community Association, Cambridge UK / A Voice on the River newsletter