🐟 Monkfish Medallion with Bresaola della Valtellina IGP on a Potato and Carrot Cream
An elegant and refined dish where the sea meets the mountains: perfect for surprising at the table 🌊⛰️
Introduction
When the delicacy of sea fish meets the savoriness of Bresaola della Valtellina IGP, a gourmet dish is born that enhances the encounter between different territories: the monkfish medallion wrapped in bresaola.
An exquisite proposal yet simple to prepare, ideal for special dinners or Sunday lunches. Accompanied by a carrot and potato yogurt velouté, this dish surprises with its balance, creaminess, and intensity. 🍽️✨
📝 Ingredients (for 4 people)
- 500 g of monkfish fillet
- 150 g of Bresaola della Valtellina IGP
- 320 g of carrots
- 320 g of potatoes
- 125 g of low-fat plain yogurt
- 20 g of extra virgin olive oil
- Fresh thyme to taste
- Rosemary to taste
- 2 leaves of bay leaf
- 2 cloves
- Salt to taste
👩🍳 Step-by-step Preparation
1. Preparing the fillet
- Clean and dry the monkfish well with absorbent paper.
- On a sheet of aluminum foil (30x20 cm), pour a drizzle of EVO oil and arrange the slices of Bresaola neatly, slightly overlapping them.
- Sprinkle with chopped thyme and rosemary, place the fillet in the center and wrap it using the foil, creating a well-sealed cylinder.
- Let it rest in the fridge for 30 minutes.
2. Preparing the velouté
- Peel and cut the potatoes and carrots into cubes.
- Put them in a pot with about 1.5 liters of lightly salted water, adding bay leaves and cloves.
- Cook for 15 minutes from the boiling point, then let it rest for 5 minutes.
- Remove the spices and blend with an immersion blender.
- Add the yogurt and mix until you achieve a creamy velouté.
3. Cooking the fish
- Cook the fillet wrapped in aluminum in a preheated oven at 190°C for about 20 minutes.
- Remove from the oven, take off the aluminum, and cut into medallions about 1 cm thick.
🍽️ Plating
Place a ladle of warm velouté on the bottom of the plate, lay the monkfish medallions on top, and finish with a drizzle of EVO oil and a sprig of fresh thyme. Elegance and flavor in every bite! ✨
The image of the dish is purely indicative and does not necessarily correspond exactly to the recipe
Source: Consorzio di tutela Bresaola della Valtellina
