Bacon Wrapped Monkfish Served Pheasant Style
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Bacon Wrapped Monkfish Served Pheasant Style
  Bacon    Pheasant  
Last updated 6/12/2012 12:59:48 AM. Recipe ID 22819. Report a problem with this recipe.
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      Title: Bacon wrapped monkfish served pheasant style
 Categories: E.
      Yield: 4 Servings
 
      4    (8-ounce) monkfish tails
           Essence
     12 sl Raw bacon
      2    (1-inch) slice of eggplant,
           Lengthwise
      2    (1-inch) slices of yellow
           Squash, lengthwise
      2    (1-inch) slices of zucchini,
           Lengthwise
           Olive oil, for drizzling
    1/2 c  Minced onions
      2 tb Minced shallots
      1 tb Minced garlic
    1/4 c  Balsamic vinegar
    1/2 c  Pitted black olives, halved
    1/2 c  Queen stuffed olives,
           Halved
      1 c  Peeled, seeded and chopped
           Roma tomatoes
      2 c  Veal stock
      2 tb Basil, chiffonade cut
    1/4 c  Grated Parmigiano-Reggiano
           Cheese
      4    Parsnips, peeled into thin
           Strips
      2 c  Hot parsnip puree
      1 c  Hot mashed potatoes
 
  Preheat the oven to 400 degrees. Preheat the fryer. Season the
  monkfish with Essence. Wrap three pieces of the bacon tightly around
  each piece of monkfish. In a large oven-proof saute pan, heat 2
  tablespoons of olive oil. When the oil is hot, add the wrapped
  monkfish and sear the fish for 2 minutes on the first side. Flip the
  monkfish over and place the pan in the oven and roast for 6 to 8
  minutes. Season the sliced vegetables with olive oil and Essence.
  Place the vegetables on the grill and cook for 2 minutes on each
  side. Remove the vegetables from the grill and dice. In a large saute
  pan, heat 2 tablespoons of olive oil. When the oil is hot, add the
  onions and saute for 1 minute. Add the diced vegetables, shallots and
  garlic and saute for 2 minutes. Season the mixture with salt and
  pepper. Stir in the balsamic and simmer for 1 minute. Stir in the
  olives, tomatoes and stock. Bring the liquid to a simmer and cook for
  3 to 4 minutes. Reseason if needed. Stir in the butter and remove
  from the heat. Place the parsnip strips in the hot oil and fry until
  golden brown, about 1 minute, stirring constantly to prevent the
  parsnips from sticking. Remove the parsnips from the oil and drain on
  a paper-lined plate. Season the parsnips with salt and pepper.
  Combine the parsnip puree and mashed potatoes together. Mix well. To
  serve, spoon some of the parsnip mash potatoes in the center of each
  plate.
  
  Lay each piece of monkfish directly on top of the potatoes. Spoon the
  sauce over the fish. Garnish each plate with a pile of fried
  parsnips, basil and cheese.
  
  Yield: 4 servings
  




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Recipe ID 22819 (Apr 03, 2005)

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