Vendredi, Poisson en Roti suggests Rotis (Melville House Publishing, October 2011 for U.S edition) by Stephane Reynaud.
You hopefully enjoyed Lamb Shoulder in a Bed of Straw recipe from Rotis.
Here comes a Roast Monkfish With Smoky Bacon and Black Olives, Vendredi (Friday) Recipe:
Rôti de lotte, poitrine fumée et olives noires
2 lb 12 oz (1.25 kg) monkfish
7 oz (200 g) dry-salted black olives, pitted
1 branch rosemary, leaves only
1 teaspoon ground cumin
12 thin slices smoked bacon
2 tablespoons olive oil, plus extra
2 lb 4 oz (1 kg) spinach, stalks removed
The day before, preheat the oven to 200°F (100°C).
Arrange the olives on a baking tray lined with baking paper and dry them out in the oven for 6 hours.
The next day, put the olives, rosemary leaves and cumin in a food processor and blend until well
combined.
Preheat the oven to 315°F (160°C).
Remove the backbone of the monkfish and separate the two fillets. Spread the olive mixture down the
middle of the fillets and put them together head-to-tail.
Lay out the slices of bacon so that they overlap the whole length of the monkfish, then roll it all up and tie with string. Brush the monkfish roll with a little olive oil.
Heat 2 tablespoons of olive oil in a flameproof roasting tin. Add the monkfish roll and brown over
low heat, then bake in the oven for 15 minutes.
Transfer the monkfish to a serving plate. Add a little olive oil to the roasting tin and sauté the spinach.
Season with salt and pepper, and serve with the monkfish.
(*Reprinted with permission from Rôtis by Stéphane Reynaud, Melville House 2011…Photo by Frederic Lucano)