- 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
- 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.
- Flatten the bacon with the side of a large knife. Slightly overlap the slices of bacon.
- 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.
- 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.
- Drain the liquid from the potatoes; add the butter and cheese and mash. Season with salt and pepper.
- Sautee the shallot and garlic in a pan. Add the spinach and cook for 1 - 2 minutes.
- To serve, half-fill the chef ring with mash in the middle of the plate.
- Fill the top half with the spinach.
- Remove the ring and place the fish on top of the spinach.
- Surround with the lemon mayonnaise.