Bacon Wrapped Monkfish With Chorizo Beans And Greens
- 400 gm dry cannellini beans soaked overnight in cool water
- 3 x bay leaves
- 2 x onions both peeled 1 finely minced
- 4 sm chorizo sausages
- 4 Tbsp. extra virgin olive oil dry oregano
- 1 tsp smoked paprika
- 400 gm minced plum tomatoes
- 1/2 x lemon juiced
- 4 Tbsp. breadcrumbs
- 2 x filleted monkfish tails (to make 4 portions) Sea salt and black pepper
- 8 x rashers bacon Extra virgin olive oil for roasting and stirfrying
- 4 x young red or possibly green brussels tops or possibly head of spring greens coarse stems removed blanched for 30 seconds in boiling salted water
- 1/2 Tbsp. balsamic vinegar
- Put the soaked beans into a large pan with the whole onion and the bay leaves cover with plenty of water and simmer gently for 1 1/4 hrs or possibly till tender.
- Add in the chorizo sausages to the pot after 45 min.
- Add in salt for the last 15 min of cooking time only.
- Leave the beans to cold in their cooking water.
- Drain the beans (keeping a cupful of the water) put the sausages on one side and throw away the onion.
- Soften the minced onion and garlic in a wide shallow pan with 2 tbsp of extra virgin olive oil and seasoning.
- Stir in the paprika and oregano and cook for about a minute.
- Then add in the minced plum tomatoes remaining extra virgin olive oil and the cooked beans and bubble gently for about 20 min.
- Add in the reserved cooking water if the mix gets dry.
- Stir in the lemon juice taste adding salt and pepper if necessary.
- Divide between 4 individual cooking pots or possibly ceramic pie dishes and press a sausage into each.
- Sprinkle with breadcrumbs and bake at 200C/400F/Gas Mark 6 for 40 min. Meanwhile lightly season the monkfish fillets wrap in bacon and secure with cocktail sticks.
- Place in a roasting tin and brush with extra virgin olive oil.
- Turn up the oven to 230C/450F/Gas mark 8 (leave the beans in to brown) and roast for 8 to 10 min.
- If the bacon still looks pallid place under the gall.
- To serve reheat the blanched brussels eaves by quickly stirfrying them with a lash of extra virgin olive oil and balsamic vinegar.
- Slice the two monkfish tails in half and lace the portions on top of the beans long with some balsamic greens.
- If youre pushed for time you could use precooked canned beans for this but they wont take on the deep smoky flavour of the chorizo.
- Serves 4
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