John Myers
Ingredients for 4 servings:
- 3 apples, slightly sour
- 50 ml fish stock
- 50 g pistachios, finely ground
- 800 g monkfish fillet(s)
- 1 lemon(s), juice
- 8 slices of breakfast bacon
- 6 tbsp oil (nut oil)
- salt and pepper
- possibly chives
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Suitable for gourmets
Peel and core an apple, then cut into pieces. Heat the fish stock and sauté the apple pieces for 3 minutes, season with pepper, and stir in some of the ground pistachios. Rinse the fish and pat dry. Drizzle the fish fillets with lemon juice and season with salt and pepper. Cover the fish fillets evenly, slightly overlapping, with the bacon. Carefully turn the fish over and spread the apple and pistachio mixture on the underside. Now wrap the bacon completely around the fish and wrap it tightly with kitchen string. Place the monkfish fillets in an ovenproof dish. Drizzle with 4 tablespoons of nut oil and bake in the oven at 160°C for about 15 minutes. Meanwhile, wash the remaining apples and remove the cores with an apple corer. Cut both into wafer-thin slices. Mix the remaining nut oil with the remaining pistachios. After 15 minutes, top the fish fillets with the apple slices and brush with the oil and pistachio mixture. Let them gratinate for a few more minutes. Serve on plates and garnish with chives, if desired.
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