John Myers
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Monkfish Wrapped in Bacon on Bed of Savoy Cabbage with Young Potatoes
The perfect monkfish wrapped in bacon on bed of savoy cabbage with young potatoes recipe with a picture and simple step-by-step instructions.
Monkfish wrapped in bacon on a bed of savoy cabbage with young potatoes
- 1500 g Monkfish fillet
- 400 g Pork belly bacon raw smoked
- 2 piece Savoy cabbage head
- 750 g Small potatoes
- Olive oil
- Butter
- Ice water
- Pepper
- Coarse sea salt
- Rosemary sprigs
sauce
- 500 Milliliters Pinot Blanc
- 5 piece Shallots
- Butter
- 10 tablespoon Wormwood
- 1500 Milliliters Fish stock
- 1200 Milliliters Cream
- Salt
- White milled pepper
savoy
- Wash pearling and remove all dark leaves, use only the heart. Cut off all stems. Put the savoy cabbage in a saucepan with cold water and bring to the boil. Then rinse in a container with ice water. Heat the butter in a pan and fry the savoy cabbage in the pan.
monkfish
- Cut the fillet into 3-4 cm thick slices, season with pepper and wrap with the bacon. Sear them in a pan with olive oil on all sides and then let them steep in the oven at 180 ° C for about 5 minutes.
potatoes
- Wash and brush the potatoes, bake in the oven at 180 ° C with rosemary sprigs, coarse sea salt and olive oil for about 20 minutes.
sauce
- Finely chop the shallots and sauté in a saucepan with butter until translucent. Deglaze with the wine and vermouth and bring to the boil. Now add the stock and reduce the entire liquid to 1/3 over medium heat. Add the cream and cook until the sauce is thick. Pass the sauce through a fine sieve and beat with butter. Season to taste with salt and white pepper.
Serve
- Make small beds with the savoy cabbage on hot plates. Place 2 to 3 pieces of fillet on top, drizzle with the sauce and spread the potatoes around the bed of savoy cabbage.
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