Monkfish Medallions Wrapped in Bacon with Vanilla-garlic Risotto
Total Time40 minutes mins
Servings: 2 people
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.
Serving: 100g | Calories: 196kcal | Carbohydrates: 15.7g | Protein: 10.6g | Fat: 9.3g