Bacon-Wrapped Monkfish with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 426 cal. | (20 %) | ||
| Protein | 41.57 g | (42 %) | ||
| Fat | 20.98 g | (18 %) | ||
| Carbohydrates | 9.76 g | (7 %) | ||
| Sugar added | 1.44 g | (6 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 109.59 mg | (13,699 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.57 mg | (5 %) | ||
| Vitamin B₁ | 0.15 mg | (15 %) | ||
| Vitamin B₂ | 0.22 mg | (20 %) | ||
| Niacin | 14.33 mg | (119 %) | ||
| Vitamin B₆ | 0.68 mg | (49 %) | ||
| Folate | 46.6 μg | (16 %) | ||
| Pantothenic acid | 0.65 mg | (11 %) | ||
| Biotin | 1.29 μg | (3 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 13.26 mg | (14 %) | ||
| Potassium | 1,432.53 mg | (36 %) | ||
| Calcium | 70.28 mg | (7 %) | ||
| Magnesium | 76.43 mg | (25 %) | ||
| Iron | 1.89 mg | (13 %) | ||
| Iodine | 0.45 μg | (0 %) | ||
| Zinc | 1.62 mg | (20 %) | ||
| Saturated fatty acids | 4.29 g | |||
| Cholesterol | 80.5 mg |
Ingredients
- Ingredients
- 800 grams Monkfish tail (ready to cook)
- freshly ground peppers
- 100 grams Bacon
- 6 scallions
- 1 Fennel bulb
- 2 Tbsps olive oil
- 150 milliliters Red wine
- 100 milliliters Vegetable broth
- 1 Tbsp balsamic vinegar
- 1 tsp honey
- salt
Preparation steps
Rinse the monkfish and pat dry. As desired remove the cartilage from the center. Season all around with pepper and wrap in the slices of bacon. Cut with a sharp knife into 8 approximately equal size medallions.
Trim the scallions, rinse and cut into pieces 4-5 cm (approximately 1 1/2-2 inches) long. Rinse the fennel, cut in half, cut out the hard stalk and cut the halves into thin strips.
Sear the medallions on all sides briefly in a casserole in hot oil and remove. Cook the vegetables until golden brown and pour in the wine, the broth and vinegar. Stir in the honey, let simmer for about 5 minutes and place the medallions on vegetables. Season with salts and pepper, cover and braise about 15 minutes on low heat.
To serve, arrange the monkfish with vegetables and sauce on plates.
