Monkfish tail with Bacon and Sage Butter

Sauce

Remove the skin and the bones of your monkfish tail. Cut the tail in half, lengthwise.

Set aside the 2 fillets in your fridge.

Melt the butter in a sauce pan.

Add the chopped shallot and peeled carrot cut in slices.

Stir fry for 2-3 minutes.

Pour the cognac and light a match over the sauce pan.

Add the bones cut in pieces and keep on cooking for 3-4 minutes.

Add the remaining parts of the fish (skin, etc).

Add the tomato concentrate, thyme, laurel and water.

Heat to a boil for a few minutes then lower the stove and let at low heat for 30 minutes without lid.

At the end of cooking, pour through a strainer to get a much juice as possible.

Season with salt and pepper.

Keep on cooking at low heat until the sauce thickens a bit.

Monkfish

While your sauce is cooking, crush the soft butter with a fork.

Add the sage leaves finely chopped, 1/4 tsp kosher salt and a bit of pepper. Combine.

Roll in a cling film and set aside in your fridge.

Preheat your oven at 210 C / 410 F degrees.

Place one monkfish fillet on your cutting boars.

Cut slices of butter in your butter roll and place them on the fillet.

Place the second fillet on top.

Roll bacon all over the fish and maintain with a culinary thread.

Place in an oven dish.

Cook for 20 to 25 minutes (depending on the thickness of your fish).

When cooking is over, remove the thread.

Serve with the sauce.