restaurant         

restaurant

Serves 4 people:
8 medium-sized Norway lobsters, 1 monkfish; 50 g finely-sliced bacon rashers, olive oil, chive, butter, fish stock, finely sliced clove of garlic, a green lemon, a glass of white wine.
Instructions:
Skin and bone the monkfish. Keep the bones aside. Cut the fish into thin fillets. Roll them up with rashers of bacon, and season to taste. Brown the fillets evenly all over in a pan with olive oil. Set aside.
Peel the Norway lobsters and sauté in oil with the sliced garlic. Add the green lemon, season to taste and leave to simmer for a while. Set aside and keep warm.
Prepare a stock with the monkfish bones and the Norway lobster heads. Boil them for approximately 1 hour and then strain the stock. Place the stock in a saucepan over low heat. Add the wine, the butter, the chive and a tablespoon of toasted flour. Reduce to half its volume. Strain, keep warm and set aside. It should be a smooth cream.
Pour some of the cream into a plate. Arrange the monkfish fillets in the centre of the plate and place the Norway lobsters next to them. Decorate with pan sautéed chive.