Roast Monkfish with Parma Ham, Pesto Noodles And a Sauce Vi

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Roast Monkfish with Parma Ham, Pesto Noodles And a Sauce Vi Ingredients

MONKFISH	10 g Garlic
4 200 g; (7oz) monkfish tails	SAUCE VIERGE
8 lg Spinach leaves	50 g Finely diced shallots; (2oz)
200 g Pig caul fat; (7oz)	100 g Diced tomato; (4oz)
PESTO NOODLES	250 ml White wine; (9fl oz)
500 g Fresh noodles; (1/2kg)	1 Lemon
25 g Pine kernels; (1oz)	50 g Chopped basil; dill,
25 g Basil; (1oz)	; chervil and chives
25 g Parmesan cheese; (1oz)	; (2oz)
250 ml Olive oil; (9fl oz)	Olive oil

Instructions for Roast Monkfish with Parma Ham, Pesto Noodles And a Sauce Vi

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. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: PastaCuisine: Uncategorized

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