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Perfect association between land and sea, this recipe for roast monkfish with bacon and thyme butter is simply delicious.
Ingredients for 4 persons :
- 1 monkfish tail (1 kg without skin)
- 80 g butter
- 4 thyme sprigs
- 3 tbsp. tablespoons of olive oil
- 12 thin slices of smoked bacon
- Salt pepper
Roast monkfish with bacon and thyme butter
A recipe with monkfish and bacon, typically Breton, for a tasty sea-land dish.
- Take the butter out of the refrigerator 30 minutes before using it so that it softens.
- Remove leaves from 2 thyme twigs.
- In a bowl, work the butter until it takes the consistency of an ointment, stir in the thyme. Mix, season. Roll the butter in cling film. Place in the fridge.
- Cut the flesh of the monkfish in 2 lengthwise. Remove the central ridge. Place these 2 fillets obtained in a large deep dish, drizzle with olive oil, sprinkle with the rest of the thyme leaves. Season.
Place in the fridge and leave to marinate for 1 hour (turn the fillets after 30 minutes).
Preheat the oven to 210 ° C (th.7).
- Remove the monkfish from the marinade, drain it. Reconstitute the tail by placing slices of thyme butter in the center of the two fillets. Cover with slices of bacon and tie up. Place in an oven dish. Bake for 15 to 20 minutes (baste the roast regularly). Remove from the oven, let stand 5 minutes and cut into fairly thick slices.
To serve with frozen Jerusalem artichokes: place Jerusalem artichokes cut into sticks in a sauté pan (make sure they do not overlap) with a base of chicken stock, honey and a knob of butter. Season.
Cover with a sheet of parchment paper with a hole in the center and cook for 15 minutes.
Wine to accompany the roasted monkfish
It is for its texture, both firm and fleshy, that monkfish is sought after, while its aromatic discretion allows for many culinary variations.
Here, the bias is to give an earthy character with bacon and thyme enhanced by smoky nuances. It is therefore a contrasting dish where several aromatic dimensions are expressed, allowing very different alliances depending on the direction sought.
Thus, a white Graves aged in barrels will enhance, through its roasted notes, the smokiness of the dish, while with a white St Joseph, we will rather support the notes of thyme.
An Alsace Riesling, on the other hand, will favor one dimension or another depending on whether it is chosen young or older and marked by petroleum notes which will enhance the bacon.
This type of preparation is also an excellent link between fish and red wine, and the agreement with the grilled and garrigue notes of a Fitou will be most happy, while maintaining the aromatic complexity of the whole.
Recipe: T. Bryone, Photo: C. Herlédan