2 monkfish, filleted and skin removed
8 rashers of smoked bacon, without the rind
2 tablespoons of finely chopped coriander
1 fresh pineapple, skin removed and cut in half lengthways
1 tablespoon of olive oil
Pepper and salt
Cocktail stick
16 sticks of asparagus, washed and prepared for cooking
Water with a pinch of salt

For the Beurre Blanc:
50g of shallots, finely chopped
2 tablespoons of white wine vinegar
4 tablespoons of white wine
6 tablespoons of water
2 tablespoons of double cream
175g of chilled butter, cut into cubes

METHOD

Place two rashers of bacon on a chopping board and sit one piece of pineapple on top of them. Sprinkle a little of the chopped coriander over the top and place a piece of monkfish in the middle. Fold the bacon around the fish to create a tidy parcel. Use a cocktail stick to keep everything in place.

Heat the oil in a roasting tin and fry the parcels of fish lightly on both sides, before roasting in an oven at 180Ѓ for 10 minutes.

In a saucepan of boiling water (with a pinch of salt), cook the asparagus until tender for 7 to 10 minutes, depending on the size of the asparagus.

For the Beurre Blanc:
Place the shallots, vinegar, wine and water in a small pan and boil to reduce a little. Pour the cream into the pan and simmer until it begins to thicken. Remove the pan from the heat and beat in the butter a cube at a time to create a smooth sauce.

To serve, place the parcels of fish on a plate next to the asparagus and pour the sauce over the top.

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