Monkfish tail medallion in smoked bacon mantle, on chickpea cream with lemon and shrimp
Monkfish tail gr 600
Shrimp 2 or 4 pcs
Smoked stewed bacon gr 200
Chickpeas gr 200
Chopped pistachios gr 50
Extra virgin olive oil gr 100
Salt and pepper to taste
Cook the monkfish tails whole at 165 C degrees for 10 minutes in the oven, add salt and pepper.
Let cool and then wrap around the bacon.
Cook the chickpeas the traditional way and make a puree using the mixer, add salt and pepper, the zest of lemon and juice from half a lemon, extra virgin olive oil and keep the mixture warm.
In a pan pour some water, add salt and a bit of vinegar and bring to a boil. Dip in the shrimps. After 1 minute turn off the gas and let the shrimps cool in the water for another 4/5 minutes. Cook the monkfish tail in the oven for 6 minutes at 200 C degrees. Once cooked, cut it in 3 cm thick medallions.
Distribute the chickpea cream on one side of the plate. Add 3 monkfish medallions, position the well-drained shrimp in the center, season with olive oil, garnish to taste and finally sprinkle the chopped pistachios on top.