Ingredients (for 4 people)
- 600gr monkfish
- 80gr smoked bakon (I’ve used parma ham)
- 600gr pumpkin, peeled and cut
- 20gr garlic cloves, peeled
- 150gr sweet potato, peeled and cut
- 50 gr heavy cream
- salt and pepper
Season the pumpkin, sweet potato and garlic cloves, wrap in aluminium foil and bake the parcel in a preheated oven at 180°C for approx 40min
Puree with olive oil, heavy cream season and set aside.
Wrap the monkfish loins with thin slices of bacon and roast in the oven for about 7 min at 180°C.
Serve with greens