Monkfish wrapped with prosciutto is a basic mixture. By dry brining the fish first after which cooking it sous vide, the fish will probably be tender and juicy.
It is very important take away the membrane of the monkfish, because it contracts when the fish is cooked and can render it robust.
My recommendation is to make use of actual prosciutto from Parma if you’ll find it in your space. This isn’t only for the flavour, but in addition as a result of by legislation prosciutto from Parma with a DOP (Denominazione di Origine Protetta) could solely comprise pork and salt, nothing else. It’s superb to make use of already sliced prosciutto from the grocery store. When consuming the prosciutto by itself it’s higher to make use of freshly sliced, however for this recipe you received’t have the ability to discover the distinction anyway.
Components
Serves 2
- 250 grams (.55 lb) monkfish fillet, membrane eliminated, in 2 parts
- 2 skinny slices of prosciutto
- 3 grams salt [1.2% by weight], about 1/2 teaspoon
- 1.5 grams sugar [0.6% by weight], a few heaping 1/4 teaspoon
- additional virgin olive oil
Directions
Combine salt and sugar in a small bowl, then sprinkle the fish with this combination evenly on all sides. Enable to dry brine within the fridge for a minimum of an hour.
After that, rinse the fish with chilly working water.
Then pat the fish dry with paper towels.
Wrap every portion of fish with a slice of prosciutto and brush with a small quantity of olive oil. The olive oil is just not for taste, however to stop the prosciutto from getting caught to the bag.
Vacuum seal every portion individually, or a minimum of guarantee that the parts aren’t touching.
Prepare dinner the fish sous vide for half-hour at 48C/118F. (Click on right here for extra data on the sous vide temperature of monkfish.)
After sous vide cooking, cool the monkfish for five minutes by submerging the bag in chilly water (no ice). This step is required to stop the fish from drying out when searing.
Sear the monkfish rapidly over excessive warmth in olive oil till the prosciutto is crispy. Use a non-stick pan for this, or (ideally) a carbon metal pan with pure non-stick properties.
Serve directly on preheated plates.
