Saga Bordeaux Rouge
& Medallions of Monkfish


  • 1 monkfish fillet weighing 600 g
  • 8 thin slices smoked bacon
  • 100 ml sherry vinegar
  • 3 shallots
  • 15 frozen Morello cherries
  • A few drops of “gran reserva” vinegar
  • 1 bunch of mint
  • 1 clove
  • Olive oil, Szechuan pepper
20 min
Cooking time
5 min


Serves 4

Pour the sherry vinegar into a small saucepan with the cherries, the peeled and chopped shallots and the clove, reduce by 3/4 to obtain a thick sauce, remove from heat and add a few drops of "gran reserva" vinegar.
Cut the monkfish into 8 regularly sized pieces, season them with the pepper, wrap them tightly in a strip of bacon secured with a toothpick. Cook the monkfish medallions in olive on the bacon side, rolling them frequently in the pan for 5 minutes. Serve immediately with the vinegar reduction.

>Wine pairing

Saga Bordeaux Rouge

A lovely aromatic wine with a few woody notes blended with aromas of red fruit. The monkfish, with the complexity of its very light flavours of fruit and spices offers a superb, lively accompaniment.

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