Monkfish fillet wrapped in bacon à la Didi

Ingredients for 1 servings:

• 200 g monkfish fillet(s)
• ½ lemon(s)
• ½ tsp Szechuan pepper, from the mill
• 1 tsp smoked salt (Viking smoked salt)
• 8 slices of bacon
• 1 tbsp sunflower oil

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

Cut a slice of lemon. Remove the rind and fillet the slice. Grate some of the lemon zest. Squeeze the remaining lemon. Mix everything together. Divide the hake fillet into two 100g pieces, rinse, and pat dry. Cut a pocket into each piece and fill it with lemon fillets. Marinate the filled fillets in the lemon juice for half an hour. Remove the monkfish fillets from the marinade, pat dry again, and season all over with Szechuan peppercorns and Viking smoked salt. Place two slices of bacon next to each other, overlapping them, and wrap the fillets from the wide sides. Repeat for the short sides. Heat a pan with the sunflower oil and fry the wrapped fillets on all sides over low heat, starting with the open side so the wraps don’t unravel. Plate the monkfish fillets and serve.