Confit monkfish fillets and cream of sweet potatoes with bacon

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.