It’s a well-known fact that everything tastes better when wrapped in bacon or served on a skewer – and this recipe has both. Fleshy monkfish and savory bacon meet spicy curry for a flavor combination that’s out of this world. With so many different textures at play, you’ll need a wine that can handle this unique combination. Try our Bordeaux suggestions inside.
Classic pairing: A structured and generous white Bordeaux from Pessac-Léognan or Graves.
Dry whites from the Pessac-Leognan or Graves appellations feature a velvety texture and substantial body which pair perfectly with the fleshy nature of the monkfish.
Original pairing: Smooth and structured red Bordeaux from Lalande-de-Pomerol.
Dare to try a red from Lalande-de-Pomerol with this fleshy fish!, The bacon and the curry will be a very successful pairing with the smooth tannins of this red Bordeaux.
Dice the monkfish fillets. Season with salt and pepper and let marinate in olive oil and lemon for 1 hour.
Drain the monkfish slices and wrap them in the bacon. Make skewers with 2 to 3 slices each. Cook in a pan for 10 minutes while regularly turning them over.
For the curry sauce, in a pot, cook three minced shallots in 1 ¼ cup of white wine. Add the cream and the curry and simmer for 3 minutes.