Monkfish in Prosciutto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 349 cal. | (17 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 10.1 μg | (17 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 13.3 mg | (111 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 895 mg | (22 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 207 mg | |||
| Cholesterol | 81 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the fish
- 4 Monkfish (each 160 grams)
- freshly ground peppers
- 8 sprigs Basil
- 400 grams sun-dried Tomatoes (in oil)
- 2 Tbsps balsamic vinegar
- 200 grams Prosciutto (thinly sliced)
- For rolling and serving
- olive oil (for brushing)
- balsamic vinegar (for drizzling)
Preparation steps
For the fish, rinse the monkfish fillets under cold running water, pat dry and season well with pepper. Rinse the basil, shake dry and pluck off the leaves. Drain sun-dried tomatoes well, reserving the oil. Chop the tomatoes coarsely and add to a blender with 2-3 tablespoons of the oil. Add basil, setting aside a few leaves for garnish. Puree well. Add the vinegar and gradually blend in enough oil to make a creamy, well-spreadable pesto.
Preheat the oven to 200°C (approximately 400°F) convection.
For rolling and serving, place 4 pieces of parchment paper (about 20 x 20 cm/approximately 8 x 8 inches) next to each other on the work surface, brush with a little oil and distribute the prosciutto on each, overlapping slices like roof tiles. Spread the tomato pesto on the prosciutto. Top each with a fish fillet and roll up firmly using the parchment paper. Wrap the parchment paper around each roll and tie the ends with kitchen twine. Bake fish rolls side-by-side on a wire rack in the oven for 25-30 minutes.
Remove paper from the fish and arrange the rolls on warmed plates. Garnish with the remaining basil and serve drizzled with a little balsamic vinegar.
