Tag: monkfish

Recipe Luciana monkfish and crispy artichokes – Italian Cuisine

Recipe Luciana monkfish and crispy artichokes

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
  • marjoram
  • thyme
  • laurel
  • celery
  • extra virgin olive oil
  • peanut oil
  • salt

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.

Incoming search terms:

Monkfish recipe fried in phyllo dough – Italian Cuisine

Monkfish recipe fried in phyllo dough

  • 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.

Recipe Monkfish in cocotte with porcini mushrooms – Italian Cuisine

Recipe Monkfish in cocotte with porcini mushrooms

  • 800 g angler fish
  • 150 g clean turnip top
  • 50 g pillow
  • 4 pcs large porcini (130 g each)
  • butter
  • rosemary
  • dry white wine
  • vegetable broth
  • salt

For the monkfish recipe in cocotte with porcini mushrooms, peel and clean the monkfish slice.
Brown it in a pan with a knob of butter, the bacon cut into small pieces, a sprig of rosemary and a splash of white wine. Add salt and turn it on all sides for 5 minutes in all. Transfer it to a cocotte.
Remove the fat, wet the pan with 1 glass of white wine, let it evaporate, then add 2 ladles of broth and bring to a boil. Strain and pour the broth into the cocotte.
Clean the porcini mushrooms, cut them in half lengthwise and brown them in a pan with a knob of butter, together with the turnip top, for 2-3 minutes, then transfer them to the cocotte with the fish; close with a lid and bake at 180 ° C for about 40 minutes.
Serve the fish cut in slices, with the mushrooms and the top.

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page