John Myers
Contents
show
Saltimbocca from Monkfish on Sepia and Potato Blini with Two Kinds of Piedmontese Carrots
The perfect saltimbocca from monkfish on sepia and potato blini with two kinds of piedmontese carrots recipe with a picture and simple step-by-step instructions.
Saltimboca
- 800 g Monkfish fillet
- 1 pinch Salt and pepper
- 10 disc Parma ham
- 10 piece Sage leaves
Sepia potato blinis
- 700 g Potatoes
- 100 g Creme fraiche Cheese
- 100 g Whipped cream
- 6 piece Egg yolk
- 60 g Flour
- 40 g Food starch
- 1 pinch Salt and pepper
- 1 Splash Sepia ink
- 1 shot Vegetable oil
Piedmontese carrots
- 2 piece Carrots
- 2 piece Carrots yellow
- 4 tbsp Honey
- 200 ml White wine vinegar
- 2 piece Rosemary sprigs
- 2 piece Tarragon branch
- 2 piece Chervil branches
- 300 ml Vegetable broth
- 0,5 bunch Chives
- 0,5 bunch Chervil
- 100 g Parmesan
Tarragon foam
- 2 piece Onions
- 50 g Butter
- 3 piece Tarragon branch
- 100 ml White wine
- 200 ml Cream
- 100 ml Vegetable stock
- 1 pinch Salt
- 200 g Cold butter
fish fillet
- Rinse the fish fillet, pat dry, pepper and add a little salt (not so much, because the Parma ham gives off enough salt).
- Spread out the Parma ham in thin slices next to each other, overlapping them. Top with sage and wrap the whole fish fillet in it. Then wrap the fish roll in cling film with a slight pressure and close the ends well by twisting them in, so that a plump, round sausage is created. Wrap this again in aluminum foil using the same method and place in boiling (not boiling) water for about 10 minutes. Take out, put in cold water, let cool and then put in the fridge.
Blinis
- For the blinis, peel the potatoes, boil them, let them cool and press through. Mix with crème fraîche, whipped cream, egg yolk, flour, starch, salt and pepper to a smooth mass.
- Stir in the sepia tine as needed. Pour the mixture into a piping bag. Heat the oil in the pan and add the mixture in equal portions. Fry briefly on both sides and take out again.
Carrots
- Peel the carrots and then peel the carrot to the end in the further peeling process, so that ribbon noodle-like strips are formed.
Tarragon foam
- Bring honey to the boil in a saucepan, deglaze with white wine vinegar, add tarragon, chervil, rosemary and vegetable stock and let it boil down.
- Then pass everything through a sieve and season the Piedmontese stock with salt and pepper. Boil the carrots briefly so that they are still firm to the bite. Garnish with salt, chives, chervil and Parmesan.
- For the tarragon foam, peel 2 red onions, cut into small pieces and sauté in butter until translucent. Add tarragon and deglaze with white wine. Pour the vegetable stock and cream on top and let it boil down.
- Strain the sauce through a sieve and season with salt. To serve, stir in the cold butter piece by piece and use a hand blender to beat the sauce until frothy.
- Preheat the oven to 180 ° C. Fry the fish in hot oil on all sides and place in the oven with the blinis for 6 minutes. Bring the carrots to the boil again and briefly beat the foam again. Take the fish out of the oven and stir in aluminum foil for 5 minutes.
- To serve, place the blinis in the middle of the plate, arrange the carrots on top like a nest and place the fish cut into 2 cm thick medallions on top. Finally pour the foam over it and serve immediately.
Facebook Comments