Monkfish tail with eggplant and bacon

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Monkfish tail with eggplant and bacon

Monkfish tail with eggplant and bacon





Monkfish tail with eggplant and bacon
Monkfish tail with eggplant and bacon
Ingredients
Number of people
-
4
+

1 kg of monkfish tail

50 g smoked bacon

3 eggplants

2 sprigs of thyme

1 bay leaf

10 basil leaves

5 tablespoons of thick fresh cream

15 cl dry white wine

50 g butter

5 tablespoons of olive oil

Pepper

Salt



Preparation 
TOTAL TIME: 40 MIN
Preparation: 20 min
Cooking time: 20 min
Step 1
Fry the monkfish in butter, add the white wine, season and cook for 15 minutes over low heat.
Step 2
Cut the aubergines into thin slices and fry them in olive oil with the bacon and herbs. Season with salt and pepper. Sponge the aubergines after cooking.
Step 3
Remove the monkfish from the pot.
Step 4
Add the crème fraîche to the casserole dish, mix and put the monkfish back with the aubergines. Cook over low heat 5 min.
Step 5
Serve the monkfish on a plate and arrange the vegetables and bacon all around.
I add my grain of salt




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