Ingredients
Ingredients- 4 (8-ounce) monkfish tails
- Essence, recipe follows
- 12 slices of raw bacon
- 2 (1-inch) slices of eggplant, lengthwise
- 2 (1-inch) slices of yellow squash, lengthwise
- 2 (1-inch) slices of zucchini, lengthwise
- Olive oil, for drizzling
- 1/2 cup minced onions
- 2 tablespoons minced shallots
- 1 tablespoon minced garlic
- 1/4 cup balsamic vinegar
- 1/2 cup pitted black olives, halved
- 1/2 cup Queen stuffed olives, halved
- 1 cup peeled, seeded and chopped Roma tomatoes
- 2 cups veal stock
- 2 tablespoons basil, chiffonade cut
- 1/4 cup grated Parmigiano-Reggiano cheese
- 4 parsnips, peeled into thin strips
- 2 cups hot parsnip puree
- 1 cup hot mashed potatoes
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Description
Cooking Channel Serves Up This Bacon Wrapped Monkfish Served Peasant Style Recipe Recipe From Emeril Lagasse Plus Many Other Recipes At CookingChannelTV.com.
Cooking Channel
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