Lotte rôtie au lard – monkfish in a bacon coat

Monkfish is the fish that behaves like meat: firm, slightly sweet, with real bite. Wrapped in a thin coat of bacon over creamy white beans it becomes a calm main course that calls for a white wine with substance — nothing fragile.

Fish & Seafood Category

30 MIN Prep time

25 MIN Cook time

4 people Servings

Lotte rôtie au lard – monkfish in a bacon coat

Preparation

Starting the beans

Sweat the shallot and garlic in 1 tbsp olive oil until translucent. Add the beans, bay leaf and stock and simmer gently over low heat for 15 minutes until creamy. Season with salt, pepper and a little lemon zest, keep warm.

Wrapping the fish

Pat the monkfish dry, season with salt and pepper. Top with rosemary and a few flakes of butter, wrap tightly in the bacon slices and secure at intervals with kitchen string.

Searing & into the oven

Preheat the oven to 200 °C (top/bottom heat). Sear the bacon coat all over in 2 tbsp olive oil for 2–3 minutes until golden, then cook in the oven for 18–20 minutes, basting several times with the fat. Core temperature about 52 °C.

Resting & serving

Let the fish rest for 5 minutes, remove the string and cut into thick slices. Arrange on the white beans and drizzle with the pan juices.

Why this wine?

The Louré has exactly the stature this dish needs. Its long ageing in amphora gives it a silky depth that carries the firm fish and the smoky bacon, while the fine acidity catches the butter. A light aperitif white would be lost here.

Good to know

Tips & insights

Pat the monkfish dry before wrapping so the bacon crisps.
Lay the bacon slices tightly and sear the fillet on the seam side first.
Sear briefly in the pan, then finish in the oven; the fish stays juicy this way.
The fish is done when the flesh is just opaque at 52 to 54 degrees core temperature.
Season the white beans with a little lemon zest and garlic to keep them fresh.

Frequently Asked Questions

Which wine pairs with monkfish in a bacon coat?

The Louré has the stature this dish needs. Its long amphora ageing gives richness and depth to carry the firm fish and smoky bacon, while the fine acidity catches the butter. For something fresher, the Prélude sets a cool counterpoint with its saline minerality.

Can I replace the monkfish with another fish?

A firm-fleshed fish matters so it holds the bacon coat and the quick searing. Cod loin, thick halibut pieces or redfish work well. Delicate fillets such as plaice fall apart and do not suit this dish.

How do I keep the fish from drying out?

Monkfish cooks through quickly. Only sear it and finish over gentle heat. A core temperature of about 52 degrees keeps it juicy. Once out of the oven, let it rest briefly before slicing.

Can I use dried beans instead of tinned?

Yes, soak 250 grams of dried white beans overnight and cook until soft. The result is more flavourful and firmer than tinned. Allow about an hour of cooking and season only at the end.

The wine to pair