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Name: Roast Monkfish with Parma Ham, Pesto Noodles And a Sauce Vi
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 4 200 g; (7oz) monkfish tails; 25 g Basil; (1oz); 10 g Garlic; ; (2oz); 50 g Chopped basil; dill,; ; chervil and chives; olive oil; 8 lg Spinach leaves; 200 g Pig caul fat; (7oz); 500 g Fresh noodles; (1/2kg); 50 g Finely diced shallots; (2oz); 100 g Diced tomato; (4oz); 250 ml Olive oil; (9fl oz); 25 g Parmesan cheese; (1oz); 25 g Pine kernels; (1oz); 1 Lemon; 250 ml White wine; (9fl oz)

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INGREDIENTS

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

Servings

INSTRUCTIONS

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.

NOTES

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

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

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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Nutrition

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Serving Size: 1 Serving (1424g)
Recipe Makes: 1 servings

Calories: 294
Calories from Fat: 249 (85%)

Amt Per Serving		% DV

	Total Fat 27.7g	37 %
	Saturated Fat 3.8g	19 %
	Monounsaturated Fat 19.7g
	Polyunsanturated Fat 3.1g
Cholesterol 0mg		0 %
Sodium 68.7mg		2 %
Potassium 643.4mg		17 %
Total Carbohydrate 17.8g		5 %
	Dietary Fiber 7g	28 %
	Sugars, other 10.7g
Protein 4.2g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 294

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