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Monkfish Medallions Wrapped in Bacon with Vanilla-garlic Risotto

5 from 8 votes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 196 kcal

Ingredients
 

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

Instructions
 

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.

Nutrition

Serving: 100gCalories: 196kcalCarbohydrates: 15.7gProtein: 10.6gFat: 9.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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