Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as Lotte bardée, échalotes et nectar de poires

Bacon-Wrapped Monkfish with Shallots and Pear Nectar

Name: Bacon-Wrapped Monkfish with Shallots and Pear Nectar
Yield: Serves 4 servings
Ingredients: 4 thick monkfish fillets; 8 shallots; butter; olive oil; smoked bacon; pear nectar; salt, pepper

Veronique Filippi @verochefcook_8197505

Provençe

A festive and easy-to-make recipe!

Veronique Filippi @verochefcook_8197505

Provençe

A festive and easy-to-make recipe!

Saved

Ingredients

Serves 4 servings

4thick monkfish fillets
8shallots
butter
olive oil
smoked bacon
pear nectar
salt, pepper

Saved

Steps

1

Wrap each monkfish fillet with smoked bacon. Set aside.
2

In a skillet, melt some butter and add the shallots. Sauté until lightly golden. Cover with water, cover the pan, and cook for about 20 minutes. Check doneness by piercing the shallots with the tip of a knife.
3

Transfer the shallots to a plate. In the same skillet, add a small pat of butter and sear the bacon-wrapped monkfish fillets on all sides until golden.
4

Place the fillets in an oven-safe dish and bake for 10 to 15 minutes at 350°F (180°C). Check doneness with the tip of a knife.
5

Return the shallots to the skillet, add the pear nectar, and simmer gently to create a flavorful sauce. Season with salt and pepper to taste.
6

I served this fish with white basmati rice.
7

Pour the sauce into a small bowl to serve alongside the fish.