Prosciutto-wrapped Monkfish with Leeks and Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 773 cal. | (37 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 3.6 μg | (18 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 151.8 μg | (253 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.9 mg | (116 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 298 μg | (99 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 1,430 mg | (36 %) | ||
| Calcium | 266 mg | (27 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 85 μg | (43 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 21.3 g | |||
| Uric acid | 474 mg | |||
| Cholesterol | 153 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 4 pcs Monkfish (each 200 grams)
- juice of lemons
- 4 thin slices Prosciutto
- 1 kilogram Leeks
- 250 grams wild Rice
- 5 Tbsps butter
- 250 milliliters fish stock
- 100 milliliters Noilly Prat
- 100 grams Whipped cream
- 100 grams Crème fraiche
- 1 bunch parsley
- salt
- freshly ground peppers
Preparation steps
Sprinkle monkfish with lemon juice and wrap with prosciutto. Heat 1 tablespoon butter in a pan and add fish. Fry on both sides, then season lightly with salt, cover and cook over low heat for about 10 minutes.
Rinse the rice and cook until tender in twice the amount of salted water. If necessary drain excess water. Then toss rice in 2 tablespoons melted butter.
Rinse leeks, trim and cut the white and light green portions into thin strips. Sauté in 2 tablespoons butter without browning. Add a cup of water and a little salt, cover cook about 8 minutes. In another pot, combine fish stock with vermouth and simmer until reduced by half. Add cream and transfer to a blender. Rinse and pluck parsley leaves. Add parsley to the blender, puree and season with salt and pepper.
Transfer leeks to warmed plates. Put the monkfish fillets on top, add rice and drizzle with the sauce.
