Monkfish in Prosciutto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 383 cal. | (18 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 9.8 mg | (82 %) | ||
| Vitamin K | 1 μg | (2 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 12.1 mg | (101 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 857 mg | (21 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 57 μg | (29 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 185 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 500 grams Monkfish
- 2 Tbsps lemon juice
- 2 Tbsps White vinegar
- ½ tsp medium hot Mustard
- salt
- freshly ground peppers
- 1 generous pinch sugar
- 2 Tbsps Almond oil (or hazelnut oil)
- 250 grams lamb's lettuce
- 200 grams Prosciutto (thinly sliced)
- Bakers twine
- vegetable oil (to fry)
Preparation steps
Rinse the monkfish, pat dry and sprinkle with lemon juice. Cover and marinate for about 10 minutes. Meanwhile, mix vinegar with mustard, season with salt and pepper, sugar and whisk with almond oil to make a salad dressing. Trim mache lettuce, rinse and spin dry.
Pat the fish dry. Lay the prosciutto on plastic wrap, place the monkfish on top and roll tightly in the plastic. Remove the plastic and tie with baker's twine to secure. Heat vegetable oil in a pan and add the fish rolls. Cook over medium heat, turning frequently until only slightly browned, 10-12 minutes depending on thickness.
Toss salad with the dressing and place on plates. Remove twine, cut fish rolls into 3 cm (approximately 1 1/4-inch) thick slices and arrange on the salad. Garnish with freshly ground pepper.
