Sage-Filled Monkfish with Prosciutto di San Daniele and Potato-Grana Padano Soufflé
Medium
4 people
50 min
Andreas Berndt
Ingredients:
1 Monkfish fillet around 1 kg
8 slices of Prosciutto di San Daniele
½ bunch of sage
750 g of floury potatoes
100 g grated Grana Padano
3 egg yolks
3 egg whites
1 tablespoon of butter
salt, pepper
nutmeg, breadcrumbs
Preparation:
For the soufflé:
Preheat the oven to 200°C
Wash the potatoes, peel them and steam over salted water until soft. Mash them.
Whisk the butter with the egg yolks; add slowly to the potatoes with 2/3 of the cheese and season. Beat the egg whites until stiff and mix with potato mixture.
Butter a casserole dish and sprinkle with breadcrumbs.
Fill the dish up to ¾ of the dish, to allow the soufflé to grow.
Sprinkle with the remaining cheese and bake in the oven on the middle shelf of the oven until the cheese is golden brown.
For the monkfish:
Cut the monkfish into 8 medallions.
Make an incision in the middle of the fillets and fill with one slice of Prosciutto and one sage leaf each.
Season with salt and pepper and fry in olive oil until golden brown. Serve immediately with the soufflé.
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