Main courses/ Summer

Pan-fried monkfish steaks in a shrimp jus served with acini di pepe pasta

Pan-fried monkfish steaks in a shrimp jus served with acini di pepe pasta

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Serves: 4 Preparation: 50 minutes (Cooking Fish: 8 minutes)

Ingredients

  • 4 monkfish steaks (approximately 170 g each)
  • Olive oil, for frying
  • Garlic-infused olive oil, to drizzle
  • 150 g acini di pepe pasta
  • 100 ml single cream
  • 30 g Parmesan
  • 300 g pepper ragout
  • 400 ml shrimp sauce
  • Tarragon, dill, chervil and parsley leaves for garnish
  • Curry powder, salt and pepper

Instructions

1

Boil the pasta in a large pot of salted water.

2

When cooked ‘al dente’, drain and rinse.

3

Heat the cream with a splash of garlic-infused olive oil and add the pasta, pepper ragout and chopped tarragon.

4

Allow to thicken slowly, stirring with a spatula.

5

Remove from the heat, add the finely grated Parmesan and season to taste.

6

Heat the shrimp sauce and froth it using an electric hand blender.

7

Heat some garlic-infused olive oil in a non-stick frying pan.

8

Season the monkfish with salt, pepper and curry powder and brown on both sides over a high heat for 5 minutes.

9

Bake in the oven at 200°C.

10

Place a steel ring on warmed plates, fill with a layer of pasta and add the monkfish on top.

11

Top with the hot shrimp sauce.

12

Garnish with fresh herbs.

Notes

You can substitute cod for monkfish.

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