Highliner
Sourdough Fish Toast with Beer Bacon Marmalade & Jalapeño Aioli
Pour: 6
Pour: 6Prép: 15 mins
Prép: 15 minsCuisson: 25 mins
Cuisson: 25 mins
Ingrédients
Préparation
- 1 box High Liner Beer Battered Fillets
- Sourdough baguette
Beer Bacon Marmalade
- 4-5 slices (6oz) thick sliced bacon, cut into roughly ¼” pieces
- 1 cloves of garlic, minced
- ¼ cup red onion, minced
- ½ cup larger or pale ale
- 2 tbsp apple cider vinegar
- ¼ cup balsamic vinegar
- 1/3 cup brown sugar
- Sprig of fresh thyme or ½ tsp dried thyme
Jalapeño Aioli
- ¼ cup Mayo
- 1 tbsp Jalapeño, minced
- 1 tsp Cilantro, minced
- 1 tsp Lime juice
- ¼ tsp Ground cumin
- Salt to taste
Garnish
- Jalapeño slices
- Arugula
- Cook High Liner Beer Battered Fillets according to package instructions
- Meanwhile, make beer bacon marmalade by sautéing the bacon pieces over medium low heat in a sauté pan until the bacon pieces are crispy. Add garlic and onion into the pan and lightly sweat until fragrant. Add larger, vinegar, and brown sugar, slowly simmer until the mixture reaches a jammy consistency (there should barely be any liquid remaining in the pan). Add thyme to finish.
- In a small bowl, combine all ingredients for the aioli.
- Cut sourdough baguette into roughly ½” thick rounds. Drizzle olive oil and toast in the oven for 5 mins or until the edges are golden brown.
- Assemble the toasts: spread a generous amount of Beer Bacon Marmalade on the toasts, layer a few arugula leaves and beer battered fillets. Finish with a dollop of jalapeno aioli on top and a thin slice of jalapeno as garnish. Enjoy!
