8oz monkfish tail
4 rashers smoked bacon (grilled and cut into strips)
1 tomato (concassed)
salad leaves (dressed in walnut oil dressing)
1tbs white wine vinegar
6tbs olive oil
6tbs ground nut oil
Cut monkfish into small collops and lightly flour and season. In a very hot pan sear the monkfish in a little olive oil turning once.
Place salad in the centre of a plate. Place monkfish collops around the salad. Drizzle pesto dressing over the monkfish.
Scatter the bacon over the dressing. Garnish with tomato concasse and chopped parsley.
2oz fresh basil
1 clove crushed garlic
1oz pine kernels
1oz grated parmesan
4tbs virgin olive oil
Blend dry ingredients and slowly add olive oil.
Mix pesto with vinegar and oils.