Monkfish with speck
An exclusive creation by the Chef
Process:
Fillet the fish and remove the skin, wrap the fish in slices of Speck Salumificio Val Rendena and cook it in a steam oven for 25 minutes (50°C at heart).
Reduce the temperature, until it reaches 3°C. Cut out some medallions and pass them in a pan.
Clean the artichokes, cook them in the traditional way, then cut them into wedges and pass them in a pan.
Put in a mixer together: boiled potatoes, extra virgin oil, broth, basil and pecorino.
Blend everything until you get a green cream, put some salt and the cream in a sac a poche.
Peel the potatoes with the mandolin and cut them into small vertical slices, then blanch for a minute in acidulated water, dry and fry them.
Arrange the fish medallions with the basil sauce on a plate. Serve immediately.
