4 (8-ounce) monkfish tails
Essence, recipe follows
12 slices of raw bacon
2 (1-inch) slices of eggplant, lengthwise
2 (1-inch) slices of yellow squash, lengthwise
2 (1-inch) slices of zucchini, lengthwise
Olive oil, for drizzling
1/2 cup minced onions
2 tablespoons minced shallots
1 tablespoon minced garlic
1/4 cup balsamic vinegar
1/2 cup pitted black olives, halved
1/2 cup Queen stuffed olives, halved
1 cup peeled, seeded and chopped Roma tomatoes
2 cups veal stock
2 tablespoons basil, chiffonade cut
1/4 cup grated Parmigiano-Reggiano cheese
4 parsnips, peeled into thin strips
2 cups hot parsnip puree
1 cup hot mashed potatoes
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
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