Monkfish with mushrooms tacks and parma ham

  • Preparation:
  • Difficulty: Media


Serves 6 persons:

  • 1 monkfish from 1.5 kg (or anglerfish)
  • 300 g of cleansed chiodini mushrooms (honey fungus)
  • 200 g Parma ham
  • 100 g of bread
  • 50 g of onions
  • 2 egg yolks
  • garlic
  • white wine
  • salt and pepper
  • extra virgin olive oil

Remove the central bone and skin of the monkfish, getting two fillets; wash and dry well with paper towels.
In a pan fry the onion in the oil, add the chopped bread and simmer with white wine; cook for about 10 minutes.
In another pan pass the mushrooms with oil and garlic, keeping them crispy; season with salt and pepper and add them to the mixture of bread with egg yolks. Mix well.
Then arrange on a platter with slices of raw prosciutto, forming a rectangle along like the fish: place one of the two fillets on the centre, add salt and pepper, and stuff with the filling of mushrooms, then put on top the second reverse fillet , wrap it in ham and tie with twine.
Place the monkfish on a pan with olive oil and white wine and cook in the oven at 180° for 35/40 minutes.
Serve in slices with other sautéed chiodini mushrooms.

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