Monkfish with bacon

Yield: 4 servings

Measure Ingredient
1¼ kilograms Monkfish with the bone
250 grams Smoked slab bacon
1 \N Egg white
1 bunch Thyme
1 tablespoon Chopped parsley
\N \N Clarified butter
250 grams Chicken wings
4 \N Shallots
1 \N Bouquet garni
\N \N Salt and pepper
16 \N Pearl onions
1 pinch Sugar
15 grams Butter
\N \N Salt
200 grams Cauliflower florets
100 grams Broccoli
200 grams Green cabbage
60 grams Butter
\N \N Flat parsley - chervil




Remove the skin from the monkfish, then with a small knife remove the thin back membrane. On a piece of clingfilm, arrange overlapping layers of bacon. Flatten with a rolling pin. Brush with egg white and sprinkle with fresh thyme and chopped parsley. Place the monkfish on top and wrap in the bacon using the clingfilm. Tie firmly with kitchen string. Place in the freezer for 30-40 minutes or until hard.

Cut into 3cm slices then remove the clingfilm. Season and saut‚ in a frying pan in clarified butter until golden brown on each side - about 3 minutes.

For the jus, chop up the chicken wings and lightly colour over a gentle heat. Add the chopped shallots. Strain off the excess fat and deglaze the pan with water. Gently simmer for 30 minutes. Strain and continue cooking until reduced to a syrupy consistency. Season to taste, garnish and serve.

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