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Receta Roast Monkfish With Parma Ham, Pesto Noodles And A Sauce Vi

Name: Roast Monkfish With Parma Ham, Pesto Noodles And A Sauce Vi
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); Extra virgin olive oil

de Global Cookbook

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Ingredientes

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

Direcciones

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.