Halibut Wrapped in Bacon with Chanterelles and Marinated Bread Dumplings

For the marinated dumplings, remove the skin from the shallots and finely dice them. Stir with the vinegar, white wine, sugar, mustard and 1/2 tsp. salt. Leave to stand for a few minutes, then add the oil.

For the fish, clean the chanterelles and grate dry. Remove the skin from the shallot and 1 clove of garlic, cut the shallot into fine cubes. Heat 1 tbsp. oil in a frying pan and sauté the shallot, garlic and mushrooms. Season with salt and pepper and remove the garlic. Mix the parsley with the mushrooms and extinguish with the vinegar. Keep warm.

Wrap each halibut piece in 2 slices of bacon. Heat the remaining oil in a frying pan and brown the fish pieces in it on both sides. Peel the remaining garlic, add it with the herb sprigs and finish frying the fish pieces.

Cut the bread dumplings into narrow slices, arrange on plates slightly overlapping and drizzle with two thirds of the salad dressing.

Clean the lettuce, rinse, spin dry and pluck into bite-sized pieces. Arrange the chanterelles on the dumplings and the halibut wrapped in bacon next to them. Mix the leaf salads with the remaining salad dressing and bring to the table.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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