Bacon Wrapped Monkfish Served Peasant Style

Bacon Wrapped Monkfish Served Peasant Style Ingredients

4 Monkfish tails -; (8 oz ea)	1/4 c Balsamic vinegar
12 sl Raw bacon	1/2 c Pitted black olives; halved
2 sl Eggplant -; (ea 1" thk	1/2 c Queen stuffed olives; halved
2 sl Yellow squash -; (ea 1" thk	1 c Peeled; seeded, chopped Roma
2 sl Zucchini -; (ea 1" thk	2 c Veal stock
Olive oil; for drizzling	2 tb Chiffonade-cut basil
1/2 c Minced onions	1/4 c Grated Parmigiano-Reggiano
2 tb Minced shallots	4 Parsnips; peeled, and
1 tb Minced garlic	Cut into thin strips
Salt; to taste	2 c Hot parsnip puree
Freshly-ground black pepper;	1 c Hot mashed potatoes

Instructions for Bacon Wrapped Monkfish Served Peasant Style

* Note: See the "Emerils Essence Information" recipe which is included in this collection. Preheat the oven to 400 degrees. Preheat the fryer. Season the monkfish with Emerils Essence. Wrap three pieces of the bacon tightly around each piece of monkfish. In a large oven-proof saute pan, heat 2 tablespoons of olive oil. When the oil is hot, add the wrapped monkfish and sear the fish for 2 minutes on the first side. Flip the monkfish over and place the pan in the oven and roast for 6 to 8 minutes. Season the sliced vegetables with olive oil and Essence. Place the vegetables on the grill and cook for 2 minutes on each side. Remove the vegetables from the grill and dice. In a large saute pan, heat 2 tablespoons of olive oil. When the oil is hot, add the onions and saute for 1 minute. Add the diced vegetables, shallots and garlic and saute for 2 minutes. Season the mixture with salt and pepper. Stir in the balsamic and simmer for 1 minute. Stir in the olives, tomatoes and stock. Bring the liquid to a simmer and cook for 3 to 4 minutes. Reseason if needed. Stir in the butter and remove from the heat. Place the parsnip strips in the hot oil and fry until golden brown, about 1 minute, stirring constantly to prevent the parsnips from sticking. Remove the parsnips from the oil and drain on a paper-lined plate. Season the parsnips with salt and pepper. Combine the parsnip puree and mashed potatoes together. Mix well. To serve, spoon some of the parsnip-mash potatoes in the center of each plate. Lay each piece of monkfish directly on top of the potatoes. Spoon the sauce over the fish. Garnish each plate with a pile of fried parsnips, basil and cheese. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A82 broadcast 12-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 12-05-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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