John Myers
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Monkfish Wrapped in Bacon on Eggplant Rolls with Pea Filling
The perfect monkfish wrapped in bacon on eggplant rolls with pea filling recipe with a picture and simple step-by-step instructions.
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 Tk – 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
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.
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