Darnes de Poisson au Lard

Steaks (‘dames’) from several kinds of white fish can be cooked in this way, with slight variations of timing according to their thickness and the texture of the fish. Ling (‘julienne’ in French) is a favourite in Normandy, but cod, haddock, hake or monkfish are more likely choices here. Try and buy a piece of top-quality smoked streaky bacon, rather than rashers.