- 1/2 cup red wine vinegar
- 1 cup dry red wine
- 1/2 cup minced shallots
- 1/2 teaspoon black peppercorns
- 4 (6-ounce) monkfish fillets
- 2 teaspoons Essence
- 1/2 teaspoon salt
- 8 thin bacon slices
- 2 tablespoons olive oil
- 1 stick unsalted butter, cut into 10 pieces
- 2 tablespoons minced fresh parsley
In a small, heavy saucepan, combine the vinegar, wine, shallots and peppercorns. Bring to a boil over high heat, and cook until the reduced to about 1/2 cup in volume, about 10 to 15 minutes. Strain into a clean saucepan.
Season the monkfish lightly on both sides with the Essence and salt. Place 2 slices of bacon on a flat surface. Lay 1 fillet on top, skin-side down, and wrap the bacon completely around the fish. Secure with toothpicks, and repeat with the remaining fish and bacon.
In a large, heavy skillet, heat the olive oil over medium-high heat. Add the fillets, skin-side down, and cook for 5 minutes on the first side. Turn the fillets and cook for an additional 5 minutes on the second side. Remove the fish to a platter and tent with aluminum foil to keep warm.
Bring the wine reduction to a simmer over medium-low heat. Whisk in the butter, one piece at a time, allowing each piece to become completely incorporated before adding the next piece. Season to taste with salt and pepper.
Spoon 1 tablespoon of sauce on the bottom of 4 serving plates, and place 1 bacon-wrapped monkfish fillet on top. Spoon the remaining sauce over the fish, and garnish with chopped parsley. Serve immediately.
Tried And True Buttermilk Pancakes With Strawberry Puree
Roasted Rack of Lamb With Asparagus
Lobster and Fresh Pappardelle with Saffron Cream Sauce
Salmon With Beurre Rouge And Red Wine Braised Endive
Petits Filets With Blue Cheese Glacage
Pan-Fried Rainbow Trout with Chive Beurre Blanc
White Chocolate Mousse In Chocolate Meringue Shells With Raspberry Coulis
Chocolate Shortbread Cookies
Smoked Sturgeon Napoleon With Caviar Cream And A Lemon Gastrique