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Name: Roast Monkfish Wrapped in Pancetta with Crushed Potatoes
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 3
Cuisine: American
Ingredients: 3 sm Potatoes; peeled; 1 sm Bunc flat parsley; ; monkfish, fillet; 12 sl Pancetta; ; and girolle; 3 Trompette mushrooms /; 15 sm Baby onions; (peeled and; Salt and pepper; 2 sm Banana shallots; diced; 290 ml Maderia jus; (1/2pint); 3 225 g; (8oz) pieces of; 900 g New potatoes; (2lb); 3 Pieces crepinette; 170 g Butter; (6oz)

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INGREDIENTS

3 sm Potatoes; peeled
1 sm Bunc flat parsley
; monkfish, fillet
12 sl Pancetta
; and girolle
3 Trompette mushrooms /
15 sm Baby onions; (peeled and
Salt and pepper
2 sm Banana shallots; diced
290 ml Maderia jus; (1/2pint)
3 225 g; (8oz) pieces of
900 g New potatoes; (2lb)
3 Pieces crepinette
170 g Butter; (6oz)

Servings

INSTRUCTIONS

Season the monkfish fillet with salt and pepper, brush with a little butter. Place the thin slices of potato onto the monkfish and wrap with pancetta. Cover and encase with the crepinette, leave to rest if possible. Season the outside with salt and pepper, seal in a hot pan. Finish by roasting in the oven at 230?C/450F/gas mark 8 for approximately 8-10 minutes. Meanwhile have the potatoes boiling, when cooked strain and mash down with the butter and chopped flat parsley. Keep warm in a hot pan. saute the pre-blanched baby onions and shallot, add the mushrooms, season and cook. To serve: Take a 4 inch pastry ring and place in the centre of the plate. Push the heated crushed potato into it. Remove the monkfish from the oven, cut off both ends. Place onto the potato, divide the garnish around the plate. Finish with Maderia jus.

NOTES

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Roast Monkfish Wrapped in Pancetta with Crushed Potatoes

3 sm Potatoes; peeled
1 sm Bunc flat parsley
 ; monkfish, fillet
12 sl Pancetta
 ; and girolle
3 Trompette mushrooms /
15 sm Baby onions; (peeled and
 Salt and pepper
2 sm Banana shallots; diced
290 ml Maderia jus; (1/2pint)
3 225 g; (8oz) pieces of
900 g New potatoes; (2lb)
3 Pieces crepinette
170 g Butter; (6oz)

Season the monkfish fillet with salt and pepper, brush with a little  butter. Place the thin slices of potato onto the monkfish and wrap with  pancetta. Cover and encase with the crepinette, leave to rest if possible.  Season the outside with salt and pepper, seal in a hot pan. Finish by  roasting in the oven at 230?C/450F/gas mark 8 for approximately 8-10  minutes.    Meanwhile have the potatoes boiling, when cooked strain and mash down with  the butter and chopped flat parsley. Keep warm in a hot pan.    saute the pre-blanched baby onions and shallot, add the mushrooms, season  and cook.    To serve:    Take a 4 inch pastry ring and place in the centre of the plate. Push the  heated crushed potato into it. Remove the monkfish from the oven, cut off  both ends. Place onto the potato, divide the garnish around the plate.  Finish with Maderia jus.

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Nutrition

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Serving Size: 1 Serving (388g)
Recipe Makes: 3 servings

Calories: 168
Calories from Fat: 115 (68%)

Amt Per Serving		% DV

	Total Fat 12.7g	17 %
	Saturated Fat 4.2g	21 %
	Monounsaturated Fat 5.7g
	Polyunsanturated Fat 1.4g
Cholesterol 35.7mg		11 %
Sodium 818.9mg		28 %
Potassium 186.8mg		5 %
Total Carbohydrate 0.5g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.5g
Protein 12.1g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 168

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