Ingredients
- 4 monkfish loins, 6 to 7 ounces each
- 1/2 pound veal bacon
VINAIGRETTE:
- 1 cup orange juice
- 1 tablespoons lemon juice
- 1 teaspoons lime juice
- 1 tablespoon rice vinegar
- 1/2 cup virgin olive oil
- 1 pinch salt
- 1 pinch white pepper
SALAD:
- 1/2 pound mixed greens
- 4 ounces citrus vinaigrette
- 1 lobster, 2 pounds, steamed, shell removed
LOBSTER SAUCE:
- 1 cup white wine
- 1/2 cup cognac
- 1/2 cup sherry wine
- 1 quart lobster stock
- 2 tablespoons roux
- 1 cup heavy cream
Directions
Wrap monkfish with bacon, overlapping bacon so there are no open spaces. Sear on stove until crispy then roast in a perheated 400 degree F oven for about 10 minutes. For the vinaigrette: mix all ingredients and whip very well.
For the lobster sauce: reduce wines until syrupy. Add lobster stock and simmer for 1 hour. Blend roux into sauce. Add cream.
Toss greens with 4 ounces of vinaigrette. Serve monkfish with greens, lobster and sauce.
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