Recipe courtesy of The Whitney
Veal Bacon Wrapped Monkfish
- Yield: 4 servings
- Total: 1 hr 25 min
- Prep: 10 min
- Cook: 1 hr 15 min
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.