Monkfish Fillets Wrapped in Bacon
|Monk fish fillets||2 Medium|
|Bacon (streaky) rashers||8 Medium, unsmoked|
|Fresh ginger||1 Teaspoon|
|Fresh dill||1 Teaspoon|
|Olive oil||1 Tablespoon|
|Sea salt/Pepper||1 Tablespoon (use as per taste)|
|Cous cous||2 Cup (32 tbs)|
|Chicken stock/Vegetable stock||200 Milliliter|
|Dried apricots||60 Gram|
|Red chilli||1 Medium|
|Extra virgin olive oil||4 Tablespoon (use as per taste)|
|Balsamic syrup||2 Tablespoon (for garnish)|
1. Get the fillets prepared by a fishmonger.
2. Make the cous cous using the chicken stock or vegetable stock.
3. Finely dice the apricots and add to the cous cous.
4. Deseed half a red chilli, cut into fine dice and add to the cous cous.
5. Season the cous cous and mix well.
6. Then cover and allow to stand.
7. Remove any rind from the bacon rashers.
8. Wash and dry the watercress (if using).
9. Peel and finely shred the fresh ginger and place it in a clean bowl.
10. Wash, dry and thoroughly chop the dill and add to the bowl.
11. Grate the zest of half a lemon into the bowl.
12. Add the olive oil and mix together and pour into a shallow dish.
13. Season the fish fillets and place them in the dish with the marinade.
14. Roll around to make sure each fillet is well coated.
15. Cover with cling film and store in the fridge for 45 minutes to marinade.
16. Lay four rashers of bacon on the board slightly overlapping.
17. Take a monkfish fillet from the marinade, place it on one edge of the bacon and roll up.
18. Lay a piece of clingfilm on the board, place the bacon and fish roll in the centre and cover with the clingfilm.
19. Hold the ends of the clingfilm between your thumbs and index fingers of both hands and roll it across the board a few times such that it tightens into a sausage shape.
20. Leave to rest for a few minutes.
21. Bring the steamer to the boil, turn down the heat to a gentle rolling boil and when it is steaming well, carefully add the bowl of cous cous to the bottom of the steamer to heat through.
22. In the top part of the steamer, place the monkfish and put the lid on.
23. Allow to steam for about 10-12 minutes, depending on the size of the monkfish.
24. When the monkfish is cooked, carefully remove it from the steamer onto a dish and allow to rest for a few moments.
25. Take out the cous cous and mix in the zest and juice of a half a lemon, the chopped coriander and a little olive oil.
26. Heat a heavy-based frying pan over a high heat on the hob.
27. Carefully remove the clingfilm from around the monkfish and place the monkfish in the hot frying pan for a moment or two to give a little colour to the bacon.
28. Remove onto a board.
29. Squeeze a few lines of balsamic syrup onto warmed plates.
30. Place a metal ring in the centre of each plate and fill with cous cous.
31. Carefully remove the ring.
32. Cut the monkfish in to half on a diagonal and place neatly on the cous cous.
33. Garnish with a couple of sprigs of watercress and serve immediately.