| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Meats |
|
Cooks, Home, Ideal |
4 |
Servings |
INGREDIENTS
| 1 1/4 |
kg |
Monkfish with the bone |
| 250 |
g |
Smoked slab bacon |
| 1 |
|
Egg white |
| 1 |
|
Thyme |
| 1 |
T |
Chopped parsley |
|
|
Clarified butter |
| 2 |
|
g Chicken wings |
|
|
Shallots |
|
|
Bouquet garni |
|
|
Pearl onions |
|
|
pn Sugar |
|
|
g Butter |
| 2 |
|
g Cauliflower florets |
| 1 |
|
g Broccoli |
| 2 |
|
g Green cabbage |
|
|
g Butter |
INSTRUCTIONS
~---------------------JUS--------------------------- : Salt
and pepper ~-------------------GARNISH------------------------- :
Salt ~----------------ACCOMPANIMENT---------------------- :
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. DISCLAIMER(c)
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