Monkfish wrapped in bacon, shallot sauce, pine nuts and pistachios

A great recipe for entertaining! Follow me on Instagram for more recipes!

For two people: a small monkfish tail, 5 slices of bacon, a handful of pine nuts, a shallot, salted butter and a tablespoon of pistachio pesto (you can replace the pistachio pesto with liquid cream and a little white wine, it will also be excellent!)

Place slices of bacon side by side, slightly on top of each other to form a sort of bacon sheet the length of the monkfish tail. Place your monkfish tail upside down on this bacon sheet and wrap your monkfish in the bacon. It should be completely coated. Place the monkfish in a roasting pan with a little olive oil and bake at 200°.

While the monkfish is cooking, finally slice a shallot and brown it in the butter. Halfway through cooking, add the pine nuts, and finish with the pistachio pesto and a little water (or the cream and a little white wine). Simmer the sauce to your liking.

When the bacon is grilled as in the photo, take the dish out of the oven. Remove the monkfish and pour the sauce into the dish that cooked the monkfish so that the sauce soaks up the juices.

Serve your monkfish very hot on the sauce or with the sauce on the side (do not coat immediately so as not to soften the crispy bacon!)

Enjoy!