John Myers
Ingredients for 1 servings:
- 100g spaghetti
- 1 tsp salt
- 275 g monkfish fillet(s)
- 1 pinch(s) pepper, mixed, from the mill
- 200 g asparagus, white
- 2 pinches of sea salt, freshly ground
- 2 pinches of sugar
- some lemon juice
- 20 g butter
- 250 ml white wine
- 250 ml water
- 100 ml cream
- 1 medium egg yolk
- 25g Gouda
- some fat for frying
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
Wash the monkfish fillet and pat dry. Peel the asparagus and trim off the woody ends. Rub the asparagus with salt, sugar, lemon juice, and butter. Bring the water and white wine to a boil in a deep pan. Place a metal trivet inside as a rack. Place the asparagus spears on the rack so they don’t come into contact with the water. Steam the asparagus for 15 minutes with the lid closed. Dice the monkfish fillet. Season the cubes with lemon juice, mixed pepper, and sea salt. Then margarine them. In another pan, fry the cubes in a little fat until browned all over. Mix the egg yolk with the cream. Cook the spaghetti with the salt for about 8 minutes. Grate the Gouda cheese. Remove the asparagus from the grill and cut into small pieces. Bring the asparagus cooking liquid to a boil and add the ice cream. Add the monkfish cubes and asparagus pieces to the sauce and reduce slightly until the desired consistency is reached. Place the spaghetti and sauce in a deep plate. Sprinkle with Gouda cheese and serve.
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