John Myers
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Monkfish Medallions Wrapped in Serrano Ham on Ratatouille Vegetables with Saffron Risotto
The perfect monkfish medallions wrapped in serrano ham on ratatouille vegetables with saffron risotto recipe with a picture and simple step-by-step instructions.
For the monkfish medallions:
- 5 Pc. Monkfish medallions
- 5 Pc. Serrano ham slices
- 3 tbsp Olive oil
- Salt and pepper
- Lemon juice
For the ratatouille vegetables:
- 1 Pc. Zucchini
- 1 Pc. Eggplant fresh
- 3 Pc. Red peppers
- 1 Pc. Big onion
- 2 tbsp Olive oil
- 1 Pc. Clove of garlic
- 2 tbsp Tomato paste
- 200 ml Vegetable broth
- 2 Pc. Rosemary sprigs
- 4 Pc. Sprigs of thyme
- 2 Pc. Tomatoes
- Sugar
- Salt and pepper
For the saffron risotto:
- 1 Pc. Onion
- 1 liter Veal stock
- 0,5 liter Water
- 50 g Butter
- 400 g Short grain rice
- 100 ml White wine dry
- 50 g Freshly grated Parmesan
- Salt
For the lime sauce:
- 300 ml Cream
- 3 Pc. Limes
- For the lime sauce, bring the cream with the lime juice and zest to a boil and reduce by half over medium heat. Puree the sauce with the blender and season with salt and pepper.
- For the ratatouille, wash the zucchini and aubergine, clean and cut into cubes (approx. 1 x 1 cm). Clean and wash the peppers and cut into pieces (1–2 cm). Peel and roughly dice the onion. Heat olive oil in a pan. Fry the paprika and onion in it for 2–3 minutes, turning. Add zucchini and aubergine, sauté for another 2–3 mins
- Peel the garlic, finely dice and add. Add tomato paste and roast for 1–2 minutes, pour in the broth. Wash herbs, shake dry, pluck leaves or needles and chop finely. Add the herbs to the vegetables, simmer for approx. 10 minutes. Wash, clean and cut tomatoes, then add. Season the ratatouille with salt, pepper and sugar.
- For the saffron risotto, first cut the onion into fine cubes, then heat the veal stock with half a liter of water. Put half of the butter in a second saucepan and lightly fry the onion cubes until they are translucent. Now add the rice straight from the package while stirring constantly at a high temperature. Then pour the wine over the top. When this has evaporated, the heat is reduced.
- Now stir a ladle full of the heated veal stock into the rice. After the liquid has almost evaporated, the next ladle follows and so on with constant stirring. The saffron dissolved in it is added to the last ladle of stock. Keep stirring until the saffron risotto is creamy with a juicy shine. The rice grains must remain al dente, i.e. with a small, firm inner core. The procedure takes around 20 minutes. Finally, stir the remaining butter with the Parmesan under the rice.
- Drizzle the 5 monkfish medallions with lemon juice, wrap with Serrano ham and fry lightly on all sides in hot olive oil and cook covered on the lowest heat for about 10 minutes. Season with lemon juice, salt and pepper. Place the medallions on the ratatouille vegetables and serve immediately.
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