2 tsp (10 g) Flour
600 g Monk Fish
150 g Cappellacci mushrooms
2 tbsp Brandy
1 clove Garlic
50 g Prosciutto
4-5 tbsp Olive oil
1 Tbsp (10 g) Butter
Parsley
Salt to taste
Pepper to taste
600 g Monk Fish
150 g Cappellacci mushrooms
2 tbsp Brandy
1 clove Garlic
50 g Prosciutto
4-5 tbsp Olive oil
1 Tbsp (10 g) Butter
Parsley
Salt to taste
Pepper to taste
method
1. Clean the monk fish tails and wrap them with prosciutto, then coat them in some flour.
2. In a very hot pan, sear them with butter, olive oil, salt, and pepper for 3 minutes.
3. Add garlic, then brandy. Light pan for flambé.
4. Add the capellacci mushrooms and cook for 5 more minutes.
5. Remove the fish from pan and top the sauce with olive oil and fresh parsley.
6. Arrange mushrooms in a plate; place the fish on top.
7. Add sauce and serve.
2. In a very hot pan, sear them with butter, olive oil, salt, and pepper for 3 minutes.
3. Add garlic, then brandy. Light pan for flambé.
4. Add the capellacci mushrooms and cook for 5 more minutes.
5. Remove the fish from pan and top the sauce with olive oil and fresh parsley.
6. Arrange mushrooms in a plate; place the fish on top.
7. Add sauce and serve.
serving amount
serves 4
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