| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Meats |
|
Ideal, Home, Cooks |
4 |
servings |
INGREDIENTS
| 1 1/4 |
kg |
Monkfish with the bone |
| 250 |
g |
Smoked slab bacon |
| 1 |
|
Egg white |
| 1 |
bn |
Thyme |
| 1 |
tb |
Chopped parsley |
|
|
Clarified butter |
| 250 |
g |
Chicken wings |
| 4 |
|
Shallots |
| 1 |
|
Bouquet garni |
|
|
Salt and pepper |
| 16 |
|
Pearl onions |
| 1 |
pn |
Sugar |
| 15 |
g |
Butter |
|
|
Salt |
| 200 |
g |
Cauliflower florets |
| 100 |
g |
Broccoli |
| 200 |
g |
Green cabbage |
| 60 |
g |
Butter |
|
|
Flat parsley – chervil |
INSTRUCTIONS
JUS
GARNISH
ACCOMPANIMENT
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.
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