Bacon Wrapped Monkfish with a Lemon Mayonnaise Sauce
Fish and bacon work brilliantly well together; the smoked dry cured flavours of spoiltpig bacon work ever so well with these delicately flaky monkfish medallions.
What you'll need:
- 8 large monkfish medallions
- 1 pack Dry Cured Smoked Streaky Bacon 250g
- 4 tablespoons mayonnaise
- 2 lemons
- Salt and pepper
- 1 tablespoon chopped parsley
How to prepare:
Lay the bacon out on a chopping board and place a monkfish medallion on each rasher and then roll to wrap firmly. Heat the grill and place the parcels under it for c. 8 minutes each side (turn over as bacon starts to crisp).
While they’re cooking, squeeze the lemons into the mayonnaise to create a sauce. Season as required. Serve with a parsley garnish.