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    Sage-Filled Monkfish with Prosciutto di San Daniele and Potato-Grana Padano Soufflé

    Group 393Medium
    Group 3824 people
    T450 min

    Andreas Berndt


    • 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



    STEP 1

    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.

    STEP 2

    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.

    STEP 3

    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.