Roasted Bacon-Wrapped Monkfish
Nutritional values
(Percentage of daily recommendation)
| Calorie | 337 cal. | (16 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 4.7 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 471 mg | (12 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 224 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 1 onion
- 4 pcs Monkfish (thin as possible back pieces à 150 g)
- 2 tsps lemon juice
- 4 sprigs Sage
- freshly ground peppers
- 8 thin slices streaky Bacon
- 2 Tbsps Safflower oil
- 200 milliliters fish stock
- salt
- 1 tsp cornstarch
- Sage (for garnish)
Preparation steps
Preheat the oven to 80°C (approximately 175°F) convection.
Peel the onion and cut into fine strips. Remove the skin and backbone from the monkfish. Brush the fish with lemon juice and let stand a few minutes. Then pat dry and fill the gap from the backbone of each piece of fish with a sprig of sage. Season the fish lightly with pepper. Place two bacon slices slightly overlapping together, top with a piece of fish and wrap the bacon around the fish. Secure with toothpicks or kitchen twine. Heat the oil in a skillet and saute the fish and bacon rolls all over, 1-2 minutes. Remove, transfer to a baking dish and cover with foil. Roast until cooked through, 20-25 minutes. Saute the onion strips in the pan the fish was cooked in and add the fish stock. Bring to a boil. In a bowl, dissolve the cornstarch in a little cold water and stir into the pan. Cook, stirring until lightly thickened. Serve the fish with the sauce on warmed plates and garnish with sage. If desired, serve with tagliatelle.
