ROAST CARP WITH SMOKED BACON AND BLUE CHEESE FONDUE

4 x 180g portions of filleted Fresh Carp (or Catfish cutlets)
Salt and Pepper to taste
15 ml (1 t) olive Oil
12 slices smoked back bacon, roughly chopped
125 g any tasty blue cheese, crumbled
500 ml (2 cups) single cream

Preheat the oven to 180 °C. Season the fish lightly with salt and pepper. Heat the olive oil in a pan and very quickly seal the fish on both sides. Arrange on a baking tray and place in the preheated oven - cooking time will depend on the thickness of the fish.

Add the bacon to the pan in which the fish was sealed and fry until crispy. Crumble the blue cheese onto the bacon and add half the cream. Stirring, slowly bring to a simmer until cheese melts. Add remaining cream and simmer until fish is ready.

Place the fish onto 4 plates and spoon bacon pieces over. Pour sauce around and garnish as desired. Serve either as a starter with sliced hot buttered toast and garnished with a green salad and lemon slices, or as a main course with a variety of fresh mixed green veggies and savory rice, delicious with fresh new potatoes boiled quickly in salted water (leave their jackets on) oh and don't forget to add the fresh mint leaves to the boiling water.

The freshwater fish can be substituted for any fresh line fish from the sea (serves 4)