Roasted Fillet of Monkfish in Serrano Ham

Cut one half of the vegetables into small cubes, sauté the other in olive oil, add onion. Season with sugar, salt, pepper and garlic. Add a spoonful of paradeis pulp. Add white wine and fish stock, simmer on low heat for about 10 minutes. Add whipping cream and kitchen herbs, bring to a boil, whisk, strain, season with lemon. Beat with a hand mixer and serve.

Remove sinews and cartilage from monkfish fillet. Season with salt, pepper and lemon. Wrap in the ham slices and roast leisurely in oil and re-fry in butter. Cut into medallions and arrange.

Knead salt, flour, eggs and oil together to form a dough, rest briefly and twist off through the fine kitchen knife of the pasta machine. Boil in salted water, toss in butter and arrange.

Sauté the diced vegetables in olive oil, season, add paradeis pulp. Add a little water.

Original title : Roasted fillet of monkfish in Serrano ham on ratatouille sauce :Keyword : salt water

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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