Billingsgate sandwich: back bacon, black pudding and scallops in Cafe de Paris butter on a crispy roll
SAM THE COOKING GUY · ♥ 5.6K likes · 115K views · 10 min video
Read about pork in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- red onion
- parsley
- garlic
- anchovy paste
- Worcestershire
- Dijon
- lemon juice
- butter
Mix chopped red onion, parsley, a little garlic, a little anchovy paste, a splash of Worcestershire, a little Dijon and some lemon juice into the butter.
A quick Cafe de Paris butter
Variation: roll the extra butter into a log in plastic wrap, refrigerate and cut pieces as needed.
- back bacon
Fry the back bacon in a pan, turning a few times, until crisp.
- oil
- butter
On the other side, heat some oil and butter and fry the black pudding a few minutes until crispy.
- oil
- scallops
Heat a little oil in a pan; season the room-temperature scallops on both sides and add them to the pan.
Add some of the Cafe de Paris butter and spoon it over the top; pull the scallops before they go hard.
- 4 pieces black pudding
Layer four pieces of black pudding, then the bacon, then the scallops, with a little more of the butter, and the roll top.
Building the sandwich