Ingredients
- 1/2 cup red wine vinegar
- 1 cup dry red wine
- 1/2 cup minced shallots
- 1/2 teaspoon black peppercorns
- 1 stick unsalted butter, cut into 10 pieces
- 4 6-ounce monkfish fillets
- 2 teaspoons Essence
- 1/2 teaspoon salt
- 8 thin bacon slices
- 2 tablespoons olive oil
- 2 tablespoons minced fresh parsley
Description
Bacon Wrapped Monkfish With Beurre Rouge
Emerils
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