Pasta Garofalo and Niko Romito Recipes: Monkfish with celery and lard
Автор: UNFORKETABLE International
Загружено: 2019-10-31
Просмотров: 161
Описание:
The freshness of the fish is underlined and exalted by the use of lard. A very fresh sauce of celery, olive oil, vinegar balances the texture of the whole dish. So let's get started!
Clean the monkfish, removing the entrails and the skin. Cut the fish to form fillets. Clean the celery with the potato peeler to remove the stringy part. Chop it into small cubes and parboil it for 5 minutes in hot salted water. Drain, put into a container, add olive oil, vinegar and salt and mix with a hand blender. Place a non-stick pan with olive oil, garlic and rosemary on the stove and sautè. Take the garlic and rosemary out. Sear the monkfish for about 5 minutes, depending on the thickness of the fillets. Cut the fillets into pieces. Serve with the celery cream and lard slices on top, so they’ll melt on the hot fish.
Ingredients for four people
600 g monkfish
8 thin slices of lard
30 g extra virgin olive oil
2 g rosemary
1 g salt
1/2 garlic
200 g celery ribs
20 g vinegar
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