Monkfish Involtini with Dates and Bacon

Nutritional values
(Percentage of daily recommendation)
Calorie | 483 cal. | (23 %) | ||
Protein | 26 g | (27 %) | ||
Fat | 29 g | (25 %) | ||
Carbohydrates | 25 g | (17 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 5.6 g | (19 %) |
Vitamin A | 0.9 mg | (113 %) | ||
Vitamin D | 3 μg | (15 %) | ||
Vitamin E | 3.8 mg | (32 %) | ||
Vitamin K | 37 μg | (62 %) | ||
Vitamin B₁ | 0.2 mg | (20 %) | ||
Vitamin B₂ | 0.2 mg | (18 %) | ||
Niacin | 8.8 mg | (73 %) | ||
Vitamin B₆ | 0.5 mg | (36 %) | ||
Folate | 114 μg | (38 %) | ||
Pantothenic acid | 1 mg | (17 %) | ||
Biotin | 7.9 μg | (18 %) | ||
Vitamin B₁₂ | 3 μg | (100 %) | ||
Vitamin C | 27 mg | (28 %) | ||
Potassium | 1,136 mg | (28 %) | ||
Calcium | 118 mg | (12 %) | ||
Magnesium | 86 mg | (29 %) | ||
Iron | 2.3 mg | (15 %) | ||
Iodine | 51 μg | (26 %) | ||
Zinc | 1.7 mg | (21 %) | ||
Saturated fatty acids | 9.6 g | |||
Uric acid | 261 mg | |||
Cholesterol | 49 mg | |||
Complete sugar | 20 g |

Ingredients
- Ingredients
- 200 grams carrots
- 200 grams Parsnips
- 200 grams Leeks
- 600 grams Monkfish (ready to cook, skinless)
- salt
- freshly ground peppers
- 1 Tbsp lemon juice
- 2 shallots
- 10 dried Date (pitted)
- 8 slices Bacon
- 4 Tbsps olive oil
- 1 tsp thyme
- 100 milliliters dry white wine
Preparation steps
Peel carrots and parsnip, cut into fine strips. Halve leeks lengthwise, rinse and cut into long, thin strips.
Rinse fish, pat dry and cut into 8 equal portions. Score in the middle, season with salt and pepper and drizzle with lemon juice.
Peel shallots and chop finely. Chop dates finely. Heat butter in a pan and saute shallots and dates for 2-3 minutes. Add thyme and remove from heat. Spread mixture on fish and roll up. Wrap each roll with a slice of bacon and secure with a toothpick. Heat 2 tablespoons of oil in a pan and cook fish rolls for about 2-3 minutes or until golden yellow on all sides. Remove from pan and set aside. Heat remaining oil in the pan and saute sliced vegetables for 1-2 minutes. Season with salt and pepper, add wine and return fish rolls to the pan. Let stand for about 4 minutes. Serve immediately.