Confit monkfish fillets and cream of sweet potatoes with bacon
Ingredients
- 2 sweet potatoes, cut into cubes
- 1 Spanish onion, cut into small cubes
- 2 cloves garlic, halved
- 2 sprigs thyme
- 1 sprig savoury
- 250 ml (1 cup) milk
- 250 ml (1 cup) 35% cream
- Salt and pepper
- 4 x 75 g (2.5 oz.) monkfish fillets
- 250 ml (1 cup) olive oil
- Salt and pepper
- 115 g (0.25 lb.) smoked bacon, coarsely cut
- 30 ml (2 tbsp.) chives, minced
- 30 ml (2 tbsp.) parsley leaves, minced
- 30 ml (2 tbsp.) cilantro leaves, minced
Preparation
- In a large pot, roast the sweet potato cubes for about 5 minutes.
- Add the onion and continue to cook for 5 minutes. Add the garlic and herbs, then cook gently for 2 minutes. Add the milk and cream and simmer about 20 minutes, stirring often.
- Blend with a hand-held blender until smooth; season and keep warm.
- Sauté the bacon in a hot pan until nicely browned. Place on a paper towel and set aside. Combine the bacon and herbs in a bowl.
- In a skillet, heat the olive oil to 60°C (140°F) and cook the monkfish pieces for about 10 minutes.
- Pour the soup into a bowl. Add the monkfish, the bacon garnish and a drizzle of olive oil.
