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Ingredients

• 4 (8-ounce) monkfish tails
• Essence
• 12 slices of raw bacon
• 2 (1-inch) slice 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

Description

Bacon Wrapped Monkfish Served Peasant Style

Emerils