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Rouleau of plaice with Lardo di Colonnata

Lardo is a very fatty bacon that is rubbed with rosemary and pepper, among other ingredients, and then air-dried. The most famous lardo comes from the Tuscan village of Colonnata. This fatty bacon keeps the plaice from drying out during cooking.

Makes 735 g.

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Allergens and dietary requirements

  • Sulphite
  • Fish
  • Celery
  • Cow's milk
  • Lactose
  • Egg
  • Gluten

Ingredients

400
g
skinless plaice fillet
as needed
Lardo di Collonata or Guanciale (Italian cheek bacon)
100
g
white bread, without crust
10
g
butter
2
shallots
0.25
lemon
2
egg white
100
ml
whipping cream
20
ml
sherry vinegar
0.25
bunch
parsley
25
ml
fish stock
salt and pepper

Scale recipe

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