Roast monkfish with parma ham, pesto noodles and a sauce vi
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 200 g; (7oz) monkfish tails | |
| 8 | larges | Spinach leaves |
| 200 | grams | Pig caul fat; (7oz) |
| 500 | grams | Fresh noodles; (1/2kg) |
| 25 | grams | Pine kernels; (1oz) |
| 25 | grams | Basil; (1oz) |
| 25 | grams | Parmesan cheese; (1oz) |
| 250 | millilitres | Olive oil; (9fl oz) |
| 10 | grams | Garlic |
| 50 | grams | Finely diced shallots; (2oz) |
| 100 | grams | Diced tomato; (4oz) |
| 250 | millilitres | White wine; (9fl oz) |
| 1 | Lemon | |
| 50 | grams | Chopped basil; dill, tarragon, |
| ; chervil and chives | ||
| ; (2oz) | ||
| Olive oil | ||
Directions
MONKFISH
PESTO NOODLES
SAUCE VIERGE
For the monkfish, blanch and refresh the spinach, then wrap the monkfish in the spinach, then the Parma ham and then the caul fat. To cook, seal in a hot pan and then roast for 10 to 12 minutes in a hot oven.
For the noodles: Pur‚e the Parmesan, pine kernels, basil, garlic and olive oil until smooth. Cook the noodles in boiling salted water and mix with the pesto sauce.
For the sauce vierge, sweat off the shallots, deglace with white wine, reduce by three quarters then add the herbs, oil, lemon juice and tomato concasse.
To finish the dish slice the monkfish and lay it on a bed on the pesto noodles, dress with the sauce around and over the top of the monkfish.
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