Roast Monkfish With Parma Ham, Pesto Noodles And A Sauce Vi Recipe
Servings: 1
Ingredients
- 4 x 200 g, (7oz) monkfish tails
- 8 lrg Spinach leaves
- 200 gm Pig caul fat, (7oz)
- 500 gm Fresh noodles, (1/2kg)
- 25 gm Pine kernels, (1oz)
- 25 gm Basil, (1oz)
- 25 gm Parmesan cheese, (1oz)
- 250 ml Extra virgin olive oil, (9fl ounce)
- 10 gm Garlic
- 50 gm Finely diced shallots, (2oz)
- 100 gm Diced tomato, (4oz)
- 250 ml White wine, (9fl ounce)
- 1 x Lemon
- 50 gm Minced basil, dill, tarragon, chervil and chives (2oz)
- Â Â Extra virgin olive oil
Directions
- 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 warm pan and then roast for 10 to 12 min in a warm oven.
- For the noodles: Puree the Parmesan, pine kernels, basil, garlic and extra virgin olive oil till 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 in 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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