Luciana-style monkfish, a reinterpretation of the second fish dish typical of Neapolitan cuisine, the Luciana octopus
- 1 Kg monkfish steak
- 150 g tomato puree
- 80 g of Taggiasca olives
- 30 g desalted capers
- 3 artichokes
- 1 lemon
- 1 clove of garlic
- extra virgin olive oil
- peanut oil
For the recipe of the luciana monkfish clean the monkfish steak, removing the skin; turn it over, make two incisions along the central bone, extract it and keep it aside.
Linked the monkfish steak as a roast: in this way it will maintain greater succulence during cooking.
Prepare an aromatic bunch with a sprig of marjoram, one of thyme, a couple of bay leaves and a stalk of celery.
Heat a pan, preferably made of cast iron or steel, with 2 tablespoons of oil; brown the monkfish roast for 1 minute, add salt, add the garlic, peeled and crushed, and the aromatic bunch, the olives and the desalted capers, then cover everything with the tomato sauce; add 50 g of water, the monkfish bone, cover and cook for 50 minutes over low heat.
Cleanse the artichokes, removing the thorns and the internal barbina; cut them into wedges and dip them gradually in water acidulated with lemon juice.
Fry the artichokes in abundant peanut oil for 5-6 minutes, then drain on kitchen paper and add salt.
Slice roast monkfish and serve with its sauce and crispy artichokes.
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