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Рецепт Monkfish Provencale With Crisp Bacon Lardons

by Global Cookbook

Ингредиенты

4 x 150g monkfish tail filets skinned 8 x rashers smoked streaky bacon snipped into thin strips 1 x salt and freshly grnd black pepper 1 Tbsp. extra virgin olive oil 2 Tbsp. minced fresh parsley     tomato herb sauce: 1 Tbsp. extra virgin olive oil

1 x onion minced 3 clv garlic crushed 1 x 400g tin of minced tomatoes 2 Tbsp. sundried tomato paste 1 tsp minced fresh tarragon 1 tsp balsamic vinegar 1 pch caster sugar to taste

Инструкции

1. First make the sauce.
2. Heat the oil in a large frying pan on the boiling plate add in the onion and garlic and fry gently for 3 to 4 min stirring from time to time.
3. Cover and transfer to the floor of the simmering oven for 10 min till the onion is soft.
4. Return to the boiling plate and add in the tomatoes tomato paste tarragon vinegar salt pepper and sugar and bring back to the boil.
5. Turn into an ovenproof serving dish large sufficient to hold the fish in one layer.
6. Meanwhile cook the snipped bacon in a pan on the floor of the roasting oven for about 10 min till crisp shaking from time to time.
7. Ensure all the stiff white membrane has been removed from the fish then season with salt and black pepper.
8. Heat the oil in a pan on the boiling plate and quickly fry the monkfish on all sides till golden making sure it is not quite cooked through completely.
9. Lay the tails on the tomato herb sauce.
10. Slide the fish serving dish onto the grid shelf on the floor of the roasting oven and cook uncovered for about 15 min till piping warm.
11. Remove from the oven sprinkle with hot crispy bacon and minced parsley and serve immediately.
12. These hard fish fillets with their mediterranean sauce are very good served with nee and perhaps a green salad.
13. Serves 4

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