Rôti de lotte, poitrine fumée et olives noires

Roast Monkfish with Smoky Bacon and Black Olives

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Preparation info
  • Serves

    6

    • Difficulty

      Medium

    • Ready in

      7 hr

Appears in
Rôtis: Roasts for Every Day of the Week

By Stéphane Reynaud

Published 2009

  • About

Ingredients

  • 1.25 kg (2 lb 12 oz) monkfish
  • 200

Method

The day before, preheat the oven to 100°C (200°F/gas ½).

Arrange the olives on a baking tray lined with baking paper and dry them out in the oven for 6 hours