Fried monkfish with prawns
Instructions
Peel the anglerfish, eliminated the central spine and out into many threads.
The most luscious Incideteli and insert some shrimps.
Cut the Eggplant lengthwise into thin slices, let them Brown quickly in a non-stick frying pan with a little oil.
Wrap the monkfish fillets in slices of Eggplant, tied with twine white rolls and arrange in a baking dish.
Bake in preheated oven at 180 degrees for 25 minutes: withdrawn the baking tray, stamped the rolls and let them rest 5 minutes, then remove them from the Pan and keep warm.
Sprinkle with flour the cooking, sprinkle with half a glass of white wine, lemon juice, filtered to the colander and Worcestershire sauce, stir.
Add a ladle of fish fumet and let thicken the sauce.
In a saucepan left to dry chopped shallots with a clove of garlic, a tablespoon of olive oil, add the chopped stoned olives and, half a sprig of Arugula, chopped the bottom fish cooking, add salt and pepper.
Cook for 5 minutes.
Cut thick slices rolls, place them on the serving dish, cover with the hot sauce.
Accompanying wines: Chardonnay DOC Valle d'Aosta, Val D'arbia DOC, Regaleali Bianco IGT Sicilia.
Ingredients and dosing for 6 persons
- 1200 g of monkfish (angler fish)
- 200 g of shrimp
- 3 long eggplant
- 1/2 cup of dry white wine
- 50 g of black olives
- 4 shallots
- 25 g of flour
- 1/2 bunch of arugula salad
- 1 clove of garlic
- 1 lemon
- Worcestershire sauce
- Olive oil
- Salt
- Pepper