Monkfish skewers with melon gazpacho

Servings : 4
Prep time : 20 minutes
Cook time : 8 minutes

Ingredients

• 800g of monkfish tail, skinned
• 12 thin slices of smoked bacon
• 1 melon
• 4 tomatoes
• 12 basil leaves
• 2 tablespoons of sherry vinegar
• Tabasco®
• Espelette chilli pepper
• Salt

Preparation

1. Put the tomatoes into a blender along with the flesh and juice from the melon.
2. Add the basil leaves, 2 tablespoons of sherry vinegar and 12 drops of Tabasco®.
3. Blend for 1 minute then season with salt and pepper.
   Put this into the fridge.
4. Preheat the griddle on a medium setting.
5. Cut the fish into large cubes.
   Slot the monkfish pieces and the bacon onto 4 skewers.
   Season with salt and a little Espelette chilli pepper.
6. Allow these to cook for 8 minutes, turning regularly.
7. Serve immediately with the very cold gazpacho.

Recipe taken from the book Boat cooking - Solar Éditions