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Monkfish Wrapped in Bacon on Eggplant Rolls with Pea Filling

5 from 4 votes
Total Time 45 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 240 kcal

Ingredients
 

Monkfish:

  • 900 g Monkfish
  • 4 tbsp Olive oil
  • 12 Discs Bacon
  • 4 Pc. Garlic cloves

Eggplant rolls:

  • 2 Pc. Eggplant
  • 5 tbsp Olive oil
  • Himalayan salt
  • Black pepper from the mill

Pea filling:

  • 2 kl. Onions
  • 2 tbsp Olive oil
  • 300 g Frozen peas
  • Himalayan salt
  • 1 Handful Lemon balm leaves
  • 50 g Pure cashew butter
  • Black pepper from the mill

Mushroom cream:

  • 150 g Chanterelles
  • 1 Pc. Garlic
  • 2 tbsp Olive oil
  • 200 ml Soy cream
  • Himalayan salt
  • Black pepper from the mill

Instructions
 

Monkfish:

  • Preheat the oven to 180 ° C top and bottom heat. Wrap the monkfish lightly with pepper in slices of bacon and place in a baking dish. Drizzle with the olive oil and add the peeled garlic cloves. Then turn the heat of the oven down to approx. 120 ° C and put the monkfish in the oven and let it simmer for 15-20 minutes. Before serving, cut the monkfish into slices and season with a little salt and cayenne pepper.

Eggplant:

  • Wash the eggplant and cut lengthways into approx. 4 mm thick slices. Heat the olive oil in a pan and fry the aubergine slices on both sides for about 3 minutes until they are soft but not crispy. Salt, pepper and drain on a plate lined with kitchen paper.

Pea filling:

  • For the filling, peel and finely chop the onions. Heat the olive oil in a small pan and fry the onions over medium heat for about 4 minutes. In the meantime, cook the peas in a small saucepan in salted boiling water for a few minutes and drain.
  • Wash the lemon balm leaves and pat dry, put some of them aside for decoration. Coarsely puree the peas with onions, cashew butter and lemon balm in a blender and season with salt and pepper. Brush the aubergine slices with the pea filling and roll them up.

Mushroom cream:

  • For the mushroom cream, carefully clean and finely chop the chanterelles. Peel the garlic and also finely chop it. Heat the olive oil in a small pan or saucepan and fry the garlic in it for 1 minute. Add the chanterelles and fry for another 3 minutes. Deglaze with the soy cream and puree with the hand blender. Season with salt and pepper.

Serve:

  • Spread the mushroom cream on plates, place eggplant rolls and monkfish wrapped in bacon on top and garnish with the retained lemon balm.

Nutrition

Serving: 100gCalories: 240kcalCarbohydrates: 3.4gProtein: 8.6gFat: 21.6g
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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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