Monkfish wrapped in a veil of steamed chard served on a bed of mixed vegetable salad, cereals and Taggiasca olives
Ingredients | Serves 4
Preparation method
-
Remove the skin from the monkfish and fillet it.
Marinate the whole fillet with oil, salt, pepper, garlic, oregano and lemon zest.
Clean the chard leaves, separate them from the stems, blanch for 20 seconds in salted water and blast chill in iced water.
Wrap the monkfish fillet in the chard leaves and steam it in the oven at 70 C° until it reaches 55 C° at the centre.
Wash and finely chop celery, carrots and courgettes brunoise-style.
Drain the Kamut wheat and the spelt and rinse them under running water.
Put the Kamut wheat, the spelt, the olives and the vegetable brunoise in a container and season with extra virgin olive oil, salt, pepper, vinegar and chopped parsley.
Arrange the vegetable and cereal salad in the centre of the serving dish, cut the monkfish into medallions and arrange them around the side dish.
Garnish with a drizzle of extra virgin olive oil and salad greens as desired.
Prepared with ROBO products
Altre deliziose idee per te
30 mins preparation | 180 mins cooking time
Via Privata Paolo Baffi, s.n.c.
27015 Landriano (PV)
ITALY
