Veal Bacon Wrapped Monkfish

• 4 monkfish loins, 6 to 7 ounces each
• 1/2 pound veal bacon
• 1 cup orange juice
• 1 tablespoons lemon juice
• 1 teaspoons lime juice
• 1 tablespoon rice vinegar
• 1/2 cup virgin olive oil
• 1 pinch salt
• 1 pinch white pepper
• 1/2 pound mixed greens
• 4 ounces citrus vinaigrette
• 1 lobster, 2 pounds, steamed, shell removed
• 1 cup white wine
• 1/2 cup cognac
• 1/2 cup sherry wine
• 1 quart lobster stock
• 2 tablespoons roux
• 1 cup heavy cream

1. Wrap monkfish with bacon, overlapping bacon so there are no open spaces.
2. Sear on stove until crispy then roast in a perheated 400 degree F oven for about 10 minutes.
3. For the vinaigrette: mix all ingredients and whip very well.
4. For the lobster sauce: reduce wines until syrupy.
5. Add lobster stock and simmer for 1 hour.
6. Blend roux into sauce.
7. Add cream.
8. Toss greens with 4 ounces of vinaigrette.
9. Serve monkfish with greens, lobster and sauce.

monkfish loins, veal bacon, orange juice, lemon juice, lime juice, rice vinegar, virgin olive oil, salt, white pepper, mixed greens, vinaigrette, lobster, white wine, cognac, sherry wine, lobster, roux, heavy cream

Taken from www.foodnetwork.com/recipes/veal-bacon-wrapped-monkfish-recipe.html (may not work)