Monkfish wrapped in ham with pumpkin risotto Recipe
Recipe Ingredients for Monkfish wrapped in ham with pumpkin risotto
| Amount | Ingredient |
|---|---|
| 2nd Monkfish fillets (300 g) | something |
| Salt | something |
| Pepper | 8 Schb |
| Parma ham | 6th Sage leaves |
| 3 tbsp | Olive oil and grease for the form |
| 2nd Shallots | 200 grams |
| Risotto rice | 100 ml |
| White wine | 750 ml |
| Chicken stock (instant) | 250 grams |
| Hokkaido pumpkin | 50 g |
| freshly grated Parmesan cheese | 50 g |
| soft butter | something |
| Cayenne pepper |
Monkfish wrapped in ham with pumpkin risotto Recipe Directions
Monkfish fillets wash, pat dry, season with salt and pepper. Preheat oven to 100 degrees (convection: not suitable) Preheat. Each with 4 slices of ham, slightly overlapping lay side by side. Wrap fillets in it and fry along with the sage in 2 tablespoons olive oil all around. Monkfish rolls in a greased casserole dish and place in oven about 20 minutes to cook.
Meanwhile, remove the shallots, chop finely and fry in remaining olive oil (1 tablespoon). Add rice, sauté briefly. Deglaze with wine. Pour a third of the broth and simmer over medium heat until the rice has absorbed the liquid. Stir often. Add remaining broth, little by little. Meanwhile, wash and grate the pumpkin in their skins.
After about 15 minutes (when the rice is almost cooked but still has some bite), stir in grated pumpkin and cook for another 5 minutes.
Parmesan cheese and butter in the finished risotto, season with salt and cayenne pepper. Monkfish rolls in half, each served with fried sage and pumpkin risotto.
Per serving: 650 kcal/2730 kJ, 44 g carbohydrates, 45 g protein, 31 g fat p>
