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MONKFISH WITH SPECK AND RADICCHIO

MONKFISH WITH SPECK AND RADICCHIO

Preparation time: 30 minutes

Cooking time monkfish: 50 minutes

Blast chilling time: 1 hour and 20 minutes

Shock freezing time: 1 hour and 50 minutes

  • Difficulty: Average

800 gr of monkfish

200 gr of sliced speck

Enough oil

Salt and pepper

Half a head of radicchio

Procedimento

  • Low temperature cooking Low temperature cooking

Clean the monkfish and remove the central bone, cut the fillets. Remove the skin, salt and pepper lightly
Wrap them in slices of bacon and cook at low temperature in Freddy preheated to 75°C for 50 minutes (timing for a fillet from the thickness of 3cm) then blanch the monkfish in a non-stick pan for a few minutes until crispy speck.

Slice each roll into 2 cm slices and season with a drizzle of oil and pepper.

Serve with radicchio cut into strips lightly seared in a pan with oil, salt, pepper and a drop of balsamic vinegar.

Suggerimenti

  • Freezing Freezing

You can cook and deep-freeze the monkfish with speck and radicchio with the function of shock freezing of Freddy, to be then stored in the freezer for 3/4 months already ready.

If necessary, all you have to do is remove it from the freezer and blanch it in the pan for a few minutes before serving.

Freddy
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