John Myers
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Monkfish Medallions Wrapped in Bacon with Vanilla-garlic Risotto
The perfect monkfish medallions wrapped in bacon with vanilla-garlic risotto recipe with a picture and simple step-by-step instructions.
For the fish
- 380 g Fresh monkfish fillet
- 8 piece Bacon slices
- Extra virgin olive oil
- Fresh thyme
- Fresh rosemary
- 2 piece Cloves of garlic, peeled
- Juice of half a lemon
- Fleur de Sel sea salt
- Black pepper from the mill
For the risotto
- 160 g Vialone rice
- 1 piece Vanilla pod
- 700 Milliliters Poultry stock, hot
- 3 piece Garlic cloves chopped
- 2 Tablespoon (level) Shallot cubes
- Extra virgin olive oil
- 80 ml White wine
- 50 g Freshly grated Parmesan
- 40 g Butter
- 3 tablespoon Whipped cream
- Salt
- Black pepper from the mill
- Fresh basil
Fish preparation
- Cut the cleaned monkfish fillets into 8 medallions and wrap each with a bacon slice. Fry the olive oil together with the garlic, thyme and rosemary. Add lemon juice and season the medallions with fleur de sel and pepper. Place everything on a baking sheet and in the Preheated oven, 110 degrees top / bottom heat, fry for about 8 minutes until translucent.
Risotto preparation
- Slit open the vanilla pod, add the pulp and pod to the hot stock, allow to steep, then dry the pod and use it again.
- Sauté shallots and garlic in olive oil. Add the rice and let it turn to glass. Deglaze with wine and reduce a little. Add a quarter of the stock and simmer over medium heat, stirring frequently. Repeat this process until the stock is used up.
- After about 18 minutes, when the rice is done, stir in the Parmesan, butter and cream. Season to taste with salt and pepper, if necessary also with vanilla.
- Arrange the risotto in the middle of the plate, place the medallions on top and garnish with basil.
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