John Myers
Contents
show
Monkfish Cordon Bleu on Snow Peas and Nut Potatoes
The perfect monkfish cordon bleu on snow peas and nut potatoes recipe with a picture and simple step-by-step instructions.
fish
- 700 g Monkfish fillet
- 5 piece San Daniele ham
- 75 g Grana Padano Parmesan
- 2 piece Eggs
- 100 g Flour
- 300 g Breadcrumbs
- 100 g Butter
- 1 pinch Salt
- 1 pinch Pepper
potatoes and vegetables
- 500 g Potatoes
- 100 g Thai asparagus
- 5 piece Carrots
- 80 g Butter
- 1 pinch Sugar
- 1 pinch Salt
- 1 pinch Pepper
- 1 pinch Nutmeg
foam
- 1 piece Onion
- 1 tbsp Butter
- 1 shot Noilly Prat
- 250 ml Fish stock
- 100 ml Cream
- 8 g Lecithin
monkfish
- Remove all hides from the monkfish so that only the white flesh is left. Cut the fillet into pieces weighing approx. 140 g and cut them with a butterfly cut.
- Place the San Daniele ham slices and the Parmesan pieces on the monkfish, then close it and put it in a cool place. Roll the monkfish in flour, egg and coarse breadcrumbs and slowly bake in butter until golden. Then finish cooking on a wire rack in the oven at 90 ° C for 10 minutes.
potatoes
- Peel the potatoes and cut out with the ball cutter. Put the balls in a saucepan with water and cook until al dente. Wash the sugar snap peas and cut into thin strips. Wash the Thai asparagus and cut approx. 0.5 mm at the end. Peel the carrots and cook them slowly.
- In the meantime, put 50 g butter in a pan and let it brown slowly. Then toss the pre-cooked potatoes in it.
- Glaze the snow peas in 30 g butter and a little water, salt, sugar and nutmeg, as well as the prepared carrots and the Thai asparagus.
foam
- For the foam, peel and roughly chop the onion. Steam the onion pieces in butter until translucent, deglaze with Noilly Prat, reduce a little and then pour on the fish stock and cream.
- Approx. Simmer gently for 5 minutes. Then pass through a sieve and set aside. Then stir in the lecithin. Froth the sauce heated to approx. 65 ° C and serve everything.
Facebook Comments