Monkfish with bacon and Moulin du Paradis

This recipe was made specifically for Moulin du Paradis by Christophe Van Hoover, owner of the restaurant "Les Marronniers” in Montagne.  Christophe is a long time neighbor of the property who assists (along with his family) during harvest.

For 6 people:

• 3lbs Monkfish 
• ½ liter Moulin du Paradis
• 10 oz bacon
• Bouillon broth
• 3 ½ oz shallots
• 10 oz leeks
• 18 slices toasted baguette
• 6 cloves garlic
• 12 medium-sized potatoes   

Preparation:

• Cut the monkfish into pieces about 1 inch thick
• Brown the minced shallots in butter
• Add shallots and butter to the Monkfish
• Cut leeks into 1 inch sections
• Add Monkfish with leeks and set up with the bouillon broth to cook, slowly stirring, for 10 minutes. Continue cooking the leeks for 10 minutes
• Meanwhile, add 1 teaspoon sugar and reduce the wine by 2/3
• Gradually incorporate the bouillon broth in the wine until it reduces
• Fry bacon, chop into small pieces and add to the sauce
• Peel and boil potatoes
• Place the potatoes in the dish and add the monkfish with leeks.  Top with sauce and present in the base slices of toast and clove of garlic peeled
• Eat the fish with leeks and potatoes, using the bread and garlic to soak up the rest of the sauce

Recipe created and submitted by Tony Connell.