La Cornue Flamberge - Инструкция по эксплуатации - Страница 9

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Use either a spoon or a brush to apply a thin coating of fat on the roast. Make sure not to apply
too much fat (after all, you are roasting, not deep-fat frying!); in fact, the fat holds the seasoning
or herbs in place on the roasts. During the roasting, you can also use the sauce spoon to add
small spleens, sweet peppers, tomatoes, onions and similar. Whatever takes your fancy!

To roast fish (sea bass, bream, monkfish, etc.), simply put them onto the English-style rod. Make
sure they are firmly in position (i.e., will not fall off during the roasting). The same precaution
should be taken when roasting with the flat rod: use the forks to hold the roasts in place, and
to make sure they do not fall or move during the rotation.

Don’t forget that you can also use your Flamberge with pineapples, pears, or even cakes (for
example, crepe pastry on a genoese while the rod rotates).

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BACON-ROASTED MONKFISH

Buy a monkfish of approx. 1.5 kg. Ask your fishmonger to fillet and clean it. 

Remove the middle bone and only keep the two fillets. 
Slice 2 fennels, 3 carrots and a leek. Thinly and fry them gently in olive oil. 
Season and leave to cool. 

Lay strips of finely-sliced smoked bacon on a sheet of caul fat. 
Place a monkfish fillet lengthwise, cover it with your cold vegetables, and lay the other fillet
head to tail on the top (the bulging part of the monkfish should face you).  
Roll the bacon around your roast. Wrap it in the caul fat. Tie it up not too tightly just like a roast.
Attach the monkfish with the English-style rod.

Roast for about 45 minutes in the centre of the oven, reducing the temperature to obtain the
right colour. 

Do not salt too much as the smoked bacon is already salted.