Recipe - Roasted Baby Monkfish With Bacon And Root Vegetables

4 Baby monkfish tails
8 sl Bacon
1 Salsify
1 Celery root
2 Parsnips
Sherry vinegar; to taste
1 bn Italian parsley; chopped
1 tablespoon Olive oil
Salt; to taste
Freshlyground black pepper;
to taste

Clean the skin of the monkfish and remove the central bone. Tie up the
tails with the slice of bacon that you have slightly pounded. Clean all the
vegetables and cut them in large chunks. In a saute pan over medium heat,
sear the monkfish to give a little color to the bacon, reserve. In the same
pan saute the vegetables in the residual fat from the bacon, for 6 to 8
minutes or until they start to caramelize add a little bit of sherry
vinegar and reduce it by half. Place the monkfish tails on top of the
vegetables and cover, let the tails cook in their own steam. Add a little
bit of fresh chopped parsley on top and serve as is. This recipe yields 4