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
Lemon 1
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.