Fried monkfish fillet stuffed with garlic, in pancetta
6 servings
30 minutes
Fried fillet of sea angel stuffed with garlic and wrapped in pancetta is an exquisite masterpiece of European cuisine that combines the delicate texture of fish, the spiciness of garlic, and the rich aroma of pancetta. Sea angel, a rare and delicate ingredient, is renowned for its tenderness and rich flavor. Wrapped in thin layers of pancetta, the fillet acquires a crispy crust while retaining its tender juiciness inside. A spicy coulis made from red pepper adds freshness and a hint of sweetness, creating a perfect balance. This dish is ideal for a festive dinner where harmony of flavors and elegance in presentation are valued. Each bite is a blend of earthy, smoky, and fresh notes that transforms an ordinary meal into a gastronomic journey.
1
Preheat the oven to 200 degrees before cooking.
2
Heat olive oil in a pan and add finely chopped red pepper, finely chopped shallot, and garlic. Sauté until soft. Then add chopped tomatoes and a little tomato juice. Mix and transfer to a blender. Blend.
- Olive oil: 20 ml
- Fresh red pepper: 1 piece
- Shallots: 2 g
- Garlic: 2 cloves
- Tomatoes: 3 g
- Tomato juice: 50 ml
3
Stuff the fish fillet with thinly sliced garlic and wrap it in thin slices of pancetta.
- Garlic: 2 cloves
- Fillet of monkfish: 1 piece
- Pancetta: 6 pieces
4
Place in a large fireproof skillet and fry for 20 minutes, adding a small amount of water and butter.
- Butter: 25 g
5
Serve with a warm red pepper coulis.