Bacon-wrapped Monkfish

Served with Spinach, Gruyère Mash and Lemon Mayonnaise


  • 125 g monkfish
  • 4 slices smoked streaky bacon
  • 100 g spinach
  • 1 shallot (chopped)
  • 2 cloves garlic (chopped)
  • 75 g gruyère cheese
  • 360 g potatoes (peeled)
  • 75 ml olive oil
  • 2 egg yolks
  • 75 ml groundnut oil
  • 1 tsp dijon mustard
  • 1 tsp rosemary (chopped)
  • 1 tsp thyme (chopped)
  • 1 tsp lemon rind
  • 2 tblsp butter
  • juice of 2 lemons
  • salt and black pepper


  1. Preheat the oven at 200°c. Place the potatoes in a saucepan and cover with water and a pinch of salt. Bring to the boil, cover and simmer for 20 - 25 minutes.
  2. Flatten the bacon with the side of a large knife. Slightly overlap the slices of bacon.
  3. Season the fish with the rosemary, thyme and black pepper. Place the fish on the bacon and wrap into a parcel. Fry the parcel (pretty side up) in a little oil for 2-3 minutes. Place the pan in the oven for 10 - 12 minutes.
  4. Whip the egg yolks and mustard in a mixing bowl. Gradually add the two oils and whip till creamy. Add the lemon juice and pepper.
  5. Drain the liquid from the potatoes; add the butter and cheese and mash. Season with salt and pepper.
  6. Sautee the shallot and garlic in a pan. Add the spinach and cook for 1 - 2 minutes.
Plating up
  1. To serve, half-fill the chef ring with mash in the middle of the plate.
  2. Fill the top half with the spinach.
  3. Remove the ring and place the fish on top of the spinach.
  4. Surround with the lemon mayonnaise.

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