1
Arrange the pancetta on a baking tray lined with parchment paper and wrap the monkfish fillet in cling film to seal it well.
Monkfish
with spring vegetables
Second coursesA refined dish that combines the delicacy of monkfish with the crunchiness of pancetta, enhanced by sautéed vegetables and fresh, spring aromas.
-
Medium
-
40 minutes
-
20 minutes
-
4 persons
Ingredients
Ingredients for 4
-
Monkfish fillet800 g
-
Sliced bacon320 g
-
Asparagus200 g
-
Peas500 g
-
Broad beans500 g
-
Shallot60 g
-
Garlic15 g
-
Extra virgin olive oilq.b
-
Wild fennelq.b
-
Rosemaryq.b
-
Butterq.b
-
Saltq.b
-
Pepperq.b
Preparation
Phase 1:
Preparation
2
Brown the monkfish on all sides in a hot pan with butter, oil and rosemary.
3
Finish cooking in a steam oven at 180°C.
4
Next, peel the asparagus and shell the peas and broad beans.
5
Sauté the vegetables in a pan with olive oil, butter, garlic, and shallots.
Phase 2:
Plating
1
Cut the monkfish slices and arrange them on a serving dish.
2
Complete the dish with the sautéed vegetables and a few sprigs of wild fennel, serving hot.
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