Ingredients
- 4 fillets of monkfish without bone
- a nashi pear (or 1/2 apple and 1/2 pear)
- 40 g raw cane sugar
- 4 artichokes with gamb
- 4 sheets of filo pastry
- 2 lemons
- a shallot
- curry powder
- fresh dill
- peanut oil
- salt
For the monkfish recipe fried in phyllo dough, clean the pear and cut it into cubes. Clean the artichokes, removing the hardest leaves and the central barbina, cut them into small wedges and soak them in a bowl of water acidulated with the juice of 1 lemon. Peel the stems with the potato peeler, then cut them into rounds and keep them together with the rest of the artichokes. Peel and chop the shallot.
Grate the zest of the other lemon and keep it aside, then squeeze it to obtain the juice. Melt the sugar in a saucepan, over a very low heat, until it caramelizes, then pour the lemon juice, the chopped shallot, the artichokes and the drained stalks and cook everything for 9-10 '; add the pear cubes, lemon zest, a teaspoon of curry, a little salt and continue for 5 minutes, obtaining a chutney. Roll out a sheet of phyllo dough, brush it with peanut oil, then lay another sheet on it and brush the latter too.
Cut the sheet diagonally to obtain two irregular triangles, place a monkfish fillet in the center of each one, wrap them, and turn them up under the free edges, forming small packages. Do the same to close the other two fillets. Heat plenty of peanut oil in a low and wide saucepan, fry the monkfish packets for 10 ', turning them a couple of times. Drain them on kitchen paper, salt them, sprinkle them with a pinch of curry and serve them with warm chutney and dill leaves.
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