Monkfish saltimbocca
Monkfish saltimbocca is a dish that blends elegance, comfort and effortless ease. Festive, served with potato mousseline and creamy spinach.
Ingredients
For the monkfish saltimbocca
- 600 grams monkfish fillet
- 16 leaves sage
- 12 slices pancetta
For the creamed spinach
- 200 grams baby spinach
- 100 ml cooking cream
- 25 grams grated Parmesan
- 2 cloves garlic
For the potato mousseline
- 500 grams potatoes peeled
- 100 ml milk
- 100 ml heavy cream
- 50 grams butter
For the white wine sauce
- 3 stalks celery
- 2 dl white wine
- 2 dl fish stock
- 2 dl cooking cream
- 2 bay leaves
- 1 onion
- 1 teaspoon dried thyme
Instructions
Preparing the white wine sauce
- First, finely chop the celery stalks and the onion.
- Now melt the butter and sauté the celery and onion in it.
- Then add the white wine and let it reduce almost completely.
- In the meantime, you can also add the bay leaf and thyme to the sauce base.
- Finally, add the fish stock and the cream to the base. Let this simmer and reduce for about ten minutes.
- Now strain the vegetables from the sauce to create a smooth sauce. Season with salt and pepper to taste.
- Set the white wine sauce aside or keep it warm.
Preparing the potato mousseline
- Peel the potatoes, cut them into pieces, and steam or boil them until they are cooked through.
- Mash the potatoes with a potato masher. Then push them through a sieve again. We want an extra-fine puree.
- First, mix the butter, then the milk and cream into the puree until you have a nice, smooth mousseline.
- Keep it warm in the oven.
Preparing the creamed spinach
- Crush the garlic cloves with a paring knife and then finely chop them.
- Melt the butter in a pan and briefly sauté the baby spinach until it melts. (Tip: use the warm pan you used to sauté the saltimbocca).
- Now add the cooking cream and grated Parmesan to the spinach.
- Let everything reduce and integrate.
Preparing the monkfish in saltimbocca
- Place the sage leaves on the monkfish fillets and then wrap them in the saltimbocca.
- Wrap the monkfish in saltimbocca in cling film and refrigerate for 24 hours.
- Preheat the oven to 180°C (350°F).
- Heat the butter in a pan until bubbling. Then briefly sear the pancetta-wrapped monkfish on all sides.
- Then place the monkfish in saltimbocca on a baking sheet lined with parchment paper. Cook for another four minutes in a preheated oven at 180°C (350°F).
Serving the monkfish saltimbocca
- Place the silky potato mousseline in a ring in the center of each plate.
- Then spread the creamed spinach over the potato mousseline.
- Place the monkfish in saltimbocca on the bed of spinach and mousseline.
- Spoon the white wine sauce around the potato mousseline on the plate.
- Garnish with some finely chopped chives, if desired.
Nutrition
Serving: 1personCalories: 937kcalCarbohydrates: 35gProtein: 38gFat: 69gSaturated Fat: 37gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 0.5gCholesterol: 214mgSodium: 766mgPotassium: 1843mgFiber: 5gSugar: 7gVitamin A: 6799IUVitamin C: 44mgCalcium: 282mgIron: 4mg
