3580. BACON-WRAPPED MONKFISH with PEAS, RADISHES and SALSA VERDE

makes four servings


2 lbs cleaned monkfish tail
2 sheets thinly sliced bacon
2 cups English peas, blanched
1 cups spring radishes, quartered and blanched
2 each romaine lettuce, chiffonade
¼ cup chopped tarragon
¼ cup chopped chives
½ cup chopped parsley
2 sprigs thyme
1 clove garlic
Zest of one lemon
1 lemon, juiced
Olive oil
Salt and pepper
4 tablespoons butter

Lay out the bacon on a piece of plastic wrap, next put the monkfish on the bacon, season with salt and pepper, and roll up tying the ends of the plastic wrap. Poach the monkfish in a pot of simmering water for 8 minutes. Take the monkfish out of the plastic wrap, heat up a sauté pan, coat with oil, then add the fish, 2 tablespoons butter, 2 springs of thyme and one clove of garlic, cook at 375ºF for 7 minutes.

In a separate pan, add 2 tablespoons of butter, the peas, radishes, the romaine and some chopped red onion and sauté. For the salsa verde, mix the tarragon, chives, parsley, lemon and olive oil. Reserve for plating.


bacon recipe source: Gavin Kaysen, Today, April 24, 2015

2596. ROASTED MONKFISH TAIL with BACON, POTATOES and FRESH THYME

1/3 pound thick sliced bacon, cut crosswise into 1/2-inch pieces
4 little red creamer potatoes, or new potatoes, scrubbed and sliced 1/4 inch thick
4 shallots, sliced thin
1 tablespoon fresh thyme leaves plus sprigs for garnish
salt and pepper to taste
1 1/2 pounds fillet of monkfish tail, membranes removed and the fish cut into 4 thick serving pieces
2 tablespoons dry white wine
4 teaspoons butter at room temperature

Preheat oven to 450 degrees. Cook the bacon in a 10-inch heavy, ovenproof skillet over moderately high heat, stirring, until the bacon begins to crisp. Remove the bacon with a slotted spoon, drain on paper towels, and reserve.

While the bacon is cooking, add the potatoes to boiling salted water, return to a boil, and boil for 4 minutes. Drain the potatoes completely in a colander.

Cook the shallots in the skillet with the bacon fat over moderate heat, stirring, for 2 minutes. Stir in the potatoes, 1 teaspoon of the thyme leaves, and salt and pepper to taste, and cook, stirring for 1 minute. Push the potato mixture to the side, and add the monkfish to the center of the skillet. Drizzle the white wine over the monkfish fillets. Roast the monkfish in the oven for 10 minutes, then place under a hot broiler until it is just cooked through and very browned on the outside.

When ready to serve, remove the monkfish from the skillet, place on a dish, and cover with aluminum foil. Place the skillet over moderately high heat, and add the reserved bacon pieces and the remaining 2 teaspoons of thyme leaves to the potatoes and shallots. Toss until the bacon is heated through.

Place each monkfish fillet on a dinner plate, reserving the juice that has collected around the fillets. Top each fillet with a teaspoon of butter. Surround the fillets decoratively with potato slices, leaving behind as much of the shallots and bacon as possible in the pan. Salt and pepper each fillet and the potato slices. Then top the monkfish fillets with the remaining shallots and bacon. Pour the collected monkfish juice over the fillets, and garnish each one with fresh thyme sprigs. Serve immediately.


bacon recipe courtesy of: Dean & Deluca

1870. PAN-FRIED MONKFISH wrapped in SPEC BACON

serves two


1 (or 400 grams) monkfish tail
10 grams sesame seeds, toasted
4 slices spec bacon
2 tablespoons olive oil
1 tablespoon balsamic vinegar
4 tablespoons plum chutney
seasoning
4 cocktail sticks
4 oz. (or 100 grams) mixed salad leaves
1 ball buffalo mozzarella in milk

Drain off the mozzarella milk and then cut the cheese into 4 pieces. Take cheese and then wrap the each piece of cheese in the spec and then secure it with cocktail stick. Take monk fish, trim it and the cut it into thick pieces. Then wrap up the fish pieces in the same way as the mozzarella. Take a non stick pan, heat the little olive oil in it until it gets hot. Place the wrapped mozzarella and monk fish in the pan and then season it. Take a bowl, place the salad in it with balsamic vinegar and olive oil and some seasoning and then mix it. Now put the salad in two plates in high piles. Take out the mozzarella from the pan, when the spec is nice and crisp and the fish gets cooked. Put the mozzarella and monk fish on the top of the salad and then sprinkle the toasted seeds and pour over the remaining juices from the pan. Add chutney on the sides of the salad on both plates and then serve it.


bacon recipe courtesy of: Fish Recipes