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1
Preheat the oven to 400 degrees.
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2
Preheat the fryer.
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3
Season the monkfish with Emeril's Essence.
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4
Wrap three pcs of the bacon tightly around each piece of monkfish.
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5
In a large oven-proof saute/fry pan, heat 2 Tbsp.
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6
of extra virgin olive oil.
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7
When the oil is warm, add in the wrapped monkfish and sear the fish for 2 min on the first side.
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8
Flip the monkfish over and place the pan in the oven and roast for 6 to 8 min.
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9
Season the sliced vegetables with extra virgin olive oil and Essence.
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10
Place the vegetables on the grill and cook for 2 min on each side.
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11
Remove the vegetables from the grill and dice.
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12
In a large saute/fry pan, heat 2 Tbsp.
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13
of extra virgin olive oil.
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14
When the oil is warm, add in the onions and saute/fry for 1 minute.
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15
Add in the diced vegetables, shallots and garlic and saute/fry for 2 min.
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16
Season the mix with salt and pepper.
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17
Stir in the balsamic and simmer for 1 minute.
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18
Stir in the olives, tomatoes and stock.
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19
Bring the liquid to a simmer and cook for 3 to 4 min.
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20
Reseason if needed.
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21
Stir in the butter and remove from the heat.
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22
Place the parsnip strips in the warm oil and fry till golden, about 1 minute, stirring constantly to prevent the parsnips from sticking.
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23
Remove the parsnips from the oil and drain on a paper-lined plate.
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24
Season the parsnips with salt and pepper.
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25
Combine the parsnip puree and mashed potatoes together.
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26
Mix well.
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27
To serve, spoon some of the parsnip-mash potatoes in the center of each plate.
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28
Lay each piece of monkfish directly on top of the potatoes.
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29
Spoon the sauce over the fish.
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30
Garnish each plate with a pile of fried parsnips, basil and cheese.
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31
This recipe yields 4 servings.
