Pumpkin Mash; Season the pumpkin, sweet potato and
garlic gloves, wrap in aluminum foil and bake the parcel in
a preheated oven at 325°F for approximatly 40 minutes
until the contents are cooked through.
Puree with olive oil, heavy cream, rectify seasoning and put
to one side.
Tomato Jam; Blanch and peel the tomatoes and add salt.
Leave the tomatoes in a strainer to rest and allow the salt
to draw out some water. Squeeze out any remaining liquid.
Add seasoning and puree in a blender.
Wrap the monkfish loins with thin slices of bacon and roast
in the oven for 7 minutes at 180°C.
Place pumpkin mash on serving dishes.
Slice monkfish and arrange three medallions of different hight
on each plate. Top one of the three medallions with a spoon
of tomato jam.
Toss all salad ingredients with olive oil and chili and add
to the dish. Sprinkle a little chili oil and serve immediately.