Bacon Wrapped Monkfish Served Peasant Style
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Bacon Wrapped Monkfish Served Peasant Style
  Bacon  
Last updated 6/12/2012 1:05:48 AM. Recipe ID 30960. Report a problem with this recipe.
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      Title: Bacon wrapped monkfish served peasant style
 Categories: Main, Dish
      Yield: 4 Servings
 
      4    Monkfish tails -; (8 oz ea)
           E.'s Essence; see * Note
     12 sl Raw bacon
      2 sl Eggplant -; (ea 1" thk
           -lengthwise)
      2 sl Yellow squash -; (ea 1" thk
           -lengthwise)
      2 sl Zucchini -; (ea 1" thk
           -lengthwise)
           Olive oil; for drizzling
    1/2 c  Minced onions
      2 tb Minced shallots
      1 tb Minced garlic
           Salt; to taste
           Freshly-ground black pepper;
           -to taste
    1/4 c  Balsamic vinegar
    1/2 c  Pitted black olives; halved
    1/2 c  Queen stuffed olives; halved
      1 c  Peeled; seeded, chopped Roma
           -tomatoes
      2 c  Veal stock
      2 tb Chiffonade-cut basil
    1/4 c  Grated Parmigiano-Reggiano
           -cheese
      4    Parsnips; peeled, and cut
           -into thin strips
      2 c  Hot parsnip puree
      1 c  Hot mashed potatoes
 
  * Note: See the "E.'s Essence Information" recipe which is
  included in this collection.
  
  Preheat the oven to 400 degrees. Preheat the fryer.
  
  Season the monkfish with E.'s 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.
  
  Recipe Source: E. LIVE with E. L. From the TV FOOD




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Recipe ID 30960 (Apr 03, 2005)

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