Nigel Slater’s seafood with bacon recipes

Classic surf and turf – each flavour boosts the power of the otherI have always liked what cured meat does to seafood. The fish seems to appreciate the saltiness of the bacon, as if pining for the sea. This week, my local fishmonger had a rather handsome hake. Well, handsome compared to, say, a monkfish. I bought four fine hake steaks. The Spanish eat a lot of hake – in fact half of all the hake consumed in Europe. Back in the kitchen I looked to them for inspiration and found it.Fis