Bacon Wrapped Monkfish Food
VEAL BACON WRAPPED MONKFISH
Steps:
- Wrap monkfish with bacon, overlapping bacon so there are no open spaces. Sear on stove until crispy then roast in a perheated 400 degree F oven for about 10 minutes. For the vinaigrette: mix all ingredients and whip very well.
- For the lobster sauce: reduce wines until syrupy. Add lobster stock and simmer for 1 hour. Blend roux into sauce. Add cream.
- Toss greens with 4 ounces of vinaigrette. Serve monkfish with greens, lobster and sauce.
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- Preheat oven to 400°F. Cook bacon in a large skillet over medium-high, turning occasionally, until cooked but still pliable and not crisp, about 4 minutes. Transfer bacon to a paper towel–lined plate to drain. Reserve 1 tablespoon bacon drippings in skillet; discard remaining drippings. Add garlic to skillet, and add escarole by the handful, turning with tongs until wilted and just tender, about 5 minutes. Season escarole with salt and pepper, and keep warm.
- Sprinkle monkfish fillets with salt and pepper. Wrap 2 bacon slices crosswise around each fillet; secure with a toothpick running crosswise through fillet and bacon. Heat oil in a large ovenproof skillet over medium-high. Add fillets to skillet; cook, undisturbed, until lightly browned, about 3 minutes. Turn fillets over; place skillet in preheated oven. Roast until a thermometer inserted in thickest portion of fillets registers 140°F, 12 to 14 minutes.
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