Esta es una exhibición prevé de cómo se va ver la receta de 'Bacon Wrapped Monkfish Served Peasant Style' imprimido.

Receta Bacon Wrapped Monkfish Served Peasant Style
by Global Cookbook

Bacon Wrapped Monkfish Served Peasant Style
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 4 x Monkfish tails - (8 ounce ea) see * Note
  • 12 slc Raw bacon
  • 2 slc Eggplant - (ea 1" thk lengthwise)
  • 2 slc Yellow squash - (ea 1" thk lengthwise)
  • 2 slc Zucchini - (ea 1" thk lengthwise) Extra virgin olive oil for drizzling
  • 1/2 c. Chopped onions
  • 2 Tbsp. Chopped shallots
  • 1 Tbsp. Chopped garlic Salt to taste Freshly-grnd 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, minced Roma tomatoes
  • 2 c. Veal stock
  • 2 Tbsp. Chiffonade-cut basil
  • 1/4 c. Grated Parmigiano-Reggiano cheese
  • 4 x Parsnips peeled, and cut into thin strips
  • 2 c. Warm parsnip puree
  • 1 c. Warm mashed potatoes

Direcciones

  1. Preheat the oven to 400 degrees. Preheat the fryer.
  2. Season the monkfish with Emeril's Essence. Wrap three pcs of the bacon tightly around each piece of monkfish. In a large oven-proof saute/fry pan, heat 2 Tbsp. of extra virgin olive oil. When the oil is warm, add in the wrapped monkfish and sear the fish for 2 min on the first side. Flip the monkfish over and place the pan in the oven and roast for 6 to 8 min.
  3. Season the sliced vegetables with extra virgin olive oil and Essence. Place the vegetables on the grill and cook for 2 min on each side. Remove the vegetables from the grill and dice. In a large saute/fry pan, heat 2 Tbsp. of extra virgin olive oil. When the oil is warm, add in the onions and saute/fry for 1 minute. Add in the diced vegetables, shallots and garlic and saute/fry for 2 min. Season the mix 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 min. Reseason if needed. Stir in the butter and remove from the heat.
  4. Place the parsnip strips in the warm oil and fry till golden, 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.
  5. Combine the parsnip puree and mashed potatoes together. Mix well.
  6. 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.
  7. This recipe yields 4 servings.