Monkfish Skewers with Rosemary, Pancetta and Bread

Preheat the oven to 220 degrees. Cut the fish into cubes of two and a half centimeters and place in a suitable bowl with the ciabatta form picked into pieces of similar size.

Stand at the tip of the rosemary sprigs (about five centimeters) the leaves, wiping the rest along the stem with thumb and forefinger. In a mortar form and crush with the garlic. Mix in five to six tablespoons of olive oil.

This mixture over fish and bread form and mix.

Later, make the skewers: To do this, sharply chop the bottom end of the rosemary stems and skewer the fish and bread alternately until there are about three pieces on each skewer, starting with one piece of fish. Season the skewers a tiny bit.

Wrap each skewer loosely with three slices of bacon (barding). Place the skewers on a baking tray, pour the remaining oil and rosemary over them and roast in the heated oven for 15 to 20 minutes, until the bread is crisp and golden brown. Drizzle a little aceto balsamico, a tiny bit of olive oil and the gravy from the tray over the fish pieces and serve with a fresh leaf salad. Enjoy it!

Gerhard Hospach

Our tip: Use bacon with a fine, smoky note!

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