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Monkfish morsels with jowl bacon on silene velouté dusted with coffee powder

 
Ingrediens

Ingredients to serve 4:

 

8pcs of monkfish flesh, 70g each

16 slices of jowl bacon, approx. 60/70g

150g onion, finely chopped

150g potatoes, finely sliced

200g silene "sclopit"

4 slice of toasted bread

Extra virgin olive oil

2 sprigs of thyme and marjoram

1 wedge of lemon

1 teaspoon of coffee powder

Salt and pepper to taste

 
Procedure

Season the pieces of fish with the aromatic herbs (after removing the stems), add salt, pepper, 2 drops of lemon and oil, then wrap each piece in two slices of jowl bacon. Separately, cook the onion in a pan with a little oil, then add the potatoes and continue to cook. Wash the 'scolpit’ draining off any extra water, and cook it in 400 cl of water, adding salt to taste. When the potatoes are cooked and begin to crumble on their own, mix everything together using a hand blender and drizzle with a little extra virgin olive oil.

Separately, in a non-stick pan, fry the fish gently until the jowl bacon turns golden, then finish cooking in the oven at 120°C in order to avoid tearing the jowl.

Arrange the sauce in a circle on each plate and put the toasted bread in the centre. Place two pieces of fish on top, dust with coffee powder and drizzle with oil.

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