Serves 4
- 75g/3oz Bacon Rashers, finely chopped
- 2 Onions, finely chopped
- 2 teasp freshly chopped Chives
- 2 teasp freshly chopped Dill
- 2 teasp freshly chopped Parsley
- 1 teasp freshly chopped Tarragon
- 1 teasp freshly chopped Chervil
- 120ml/4fl.oz Soured Cream
- Salt and White Pepper
- 450g/1lb Tomatoes, thickly sliced
- 4 Huss Fillets (Dogfish - Rock salmon)
- 2 tbsp Fresh White Breadcrumbs
1. Preheat the oven to 180C, 350F, Gas Mark 4.
2. Heat a frying pan until very hot then add the bacon and fry until the fat begins to run. Add the onions and sauté until softened.
3. In a small bowl, mix together the soured cream, salt, pepper and herbs.
4. Place half the bacon and onion mixture in the bottom of a shallow ovenproof dish and add a layer of tomatoes.
5. Place the fish fillets on top, add the remaining remaining bacon mixture then arrange the remaining sliced tomatoes over the bacon.
6. Sprinkle over the breadcrumbs evenly and bake for 30 minutes until browned.
Serve immediately.

This had its
One venue in particular looked promising. From the rocks I could clearly see large fish chasing
The fish increased with size as the evening passed by peaking out around 15-20lb. Not large by tarpon standards, though on a light spinning rod designed for bass and pollack they were proving tremendous sport.
My evening
After two hours the fish was tiring, making slow runs on the surface, so much so I could see it's tail slowing flapping, accompanied by a Zzz.. Zzz.. Zzz.. from the reel, such a powerful fish. It took me just over three hours to get this fish to the shore, what an absolute cracker!, considering the tackle used it'll probably rate as my best ever catch
The 80lb trace was
The fight lasted over 3 hours!, the fish was exhausted and took 10-15 minutes to revive prior to release. Give or take an inch it was 5' in length, I've no idea what it weighed, but what an evening/morning!!