Indulge in a restaurant-quality meal at home with this elegant monkfish wrapped in crispy smoked bacon, served with a velvety white wine and shallot sauce. The delicate sweetness of monkfish pairs perfectly with the rich flavors of bacon, while the creamy sauce elevates it to a new level of indulgence. Simple yet sophisticated, this dish is perfect for impressing guests or treating yourself to a luxurious dinner!
Ingredients:
- 600g monkfish fillets
- 12 thin slices smoked bacon
- 2 shallots
- 1lemom
- 1dl dry white wine
- 100g unsalted butter, cut in small pieces
- 50ml single cream
- 1 tablespoon olive oil
- 2 teaspoon fresh chopped parsley
- Sea salt & freshly ground black pepper
Method:
-
Preheat the oven to 210°C (410°F).
-
Prepare the monkfish: Slice the monkfish into 4 equal chunks. Drizzle each piece with lemon juice and season with freshly ground black pepper. Wrap each chunk in 3 slices of smoked bacon, making sure they are tightly sealed.
-
Sear the fish: Heat the olive oil in a large oven-proof pan over medium heat. Add the bacon-wrapped monkfish pieces and sear them on all sides until the bacon is crisp. Transfer the pan to the preheated oven and cook for about 15 minutes, turning them halfway through for even cooking.
-
Make the sauce: While the fish is cooking, bring the white wine and finely chopped shallots to a boil in a saucepan. Reduce the liquid until you have about 2 tablespoons left. Lower the heat to a gentle simmer and whisk in the butter cubes until fully melted. Stir in the cream until smooth, creating a rich sauce. Season with salt and pepper to taste.
-
To serve: Spoon the white wine and shallot sauce onto your serving plates, creating a base. Slice the monkfish rolls and arrange them on top of the sauce. Garnish with freshly chopped parsley.
-
Accompaniments: Serve with steamed broccoli and creamy mashed potatoes for a balanced, satisfying meal.
