Fried Monkfish with Walnut and Bacon - Monkfish Recipes

Ingredients:

• 800 g monkfish
• 100 g walnuts 50 g + extra
• 4 dried apricots
• 200 g thinly sliced ??smoked bacon
• 6 sage leaves
• 4 tablespoons olive oil
• 1 sweet potato, sliced
• 8 small turnips, sliced

Preparation:

1. Ask the fishmonger skin of the monkfish and the central ridge to remove without loosening the fillets. 
2. Wash the fish briefly under cold running water and pat dry.
   Blanch 100 g shelled walnuts 3 minutes in boiling water and remove the skins. 
3. Chop the walnuts and dried apricots coarsely. 
4. Season to taste with salt and pepper and fill the gap along the ridge left behind.
   Wrap the fish with the bacon and sage leaves and keep them in place with kitchen string. 
5. Place the stuffed fish in a baking dish. 
6. Place the dish in the refrigerator.
   Preheat the oven to 210 ° C.
   Steam the potatoes and turnips cooked in 5 minutes and arrange them around the fish in the baking dish. 
7. Season with salt, pepper and olive oil. 
8. Bake the fish 20 minutes in the oven.
   Lattice if the fish is cooked the remaining walnuts in a dry frying pan and arrange them just before serving the fish.