Recipe - Bacon Wrapped Monkfish Served Peasant Style

4 Monkfish tails ; (8 ounce ea)
Emeril's Essence; see * Note
12 sl Raw bacon
2 sl Eggplant ; (ea 1" thk
lengthwise)
2 sl Yellow squash ; (ea 1" thk
lengthwise)
2 sl Zucchini ; (ea 1" thk
lengthwise)
Olive oil; for drizzling
One half cup Minced onions
2 tablespoon Minced shallots
1 tablespoon Minced garlic
Salt; to taste
Freshlyground black pepper;
to taste
One fourth cup Balsamic vinegar
One half cup Pitted black olives; halved
One half cup Queen stuffed olives; halved
1 cup Peeled; seeded, chopped Roma
tomatoes
2 cup Veal stock
2 tablespoon Chiffonadecut basil
One fourth cup Grated ParmigianoReggiano
cheese
4 Parsnips; peeled, and cut
into thin strips
2 cup Hot parsnip puree
1 cup Hot mashed potatoes

* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.

Preheat the oven to 400 degrees. Preheat the fryer.

Season the monkfish with Emeril's Essence. Wrap three pieces of the bacon
tightly around each piece of monkfish. In a large ovenproof saute pan,
heat 2 tablespoons of olive oil. When the oil is hot, add the wrapped
monkfish and sear the fish for 2 minutes on the first side. Flip the
monkfish over and place the pan in the oven and roast for 6 to 8 minutes.

Season the cut or sliced up vegetables with olive oil and Essence. Place the
vegetables on the grill and cook for 2 minutes on each side. Remove the
vegetables from the grill and dice. In a large saute pan, heat 2
tablespoons of olive oil. When the oil is hot, add the onions and saute for
1 minute. Add the minced vegetables, shallots and garlic and saute for 2
minutes. Season the mixture with salt and pepper. Stir in the balsamic and
simmer for 1 minute. Stir in the olives, tomatoes and stock. Bring the
liquid to a simmer and cook for 3 to 4 minutes. Reseason if needed. Stir in
the butter and remove from the heat.

Place the parsnip strips in the hot oil and fry until golden brown, about 1
minute, stirring constantly to prevent the parsnips from sticking. Remove
the parsnips from the oil and drain on a paperlined plate. Season the
parsnips with salt and pepper.

Combine the parsnip puree and mashed potatoes together. Mix well.

To serve, spoon some of the parsnipmash potatoes in the center of each
plate. Lay each piece of monkfish directly on top of the potatoes. Spoon
the sauce over the fish. Garnish each plate with a pile of fried parsnips,
basil and cheese.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK
(Show # EM1A82 broadcast 12031997) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

12051997

Recipe by: Emeril Lagasse