Salmon-wrapped Monkfish with Pasta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 978 cal. | (47 %) | ||
| Protein | 77 g | (79 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.7 g | (32 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 8.5 μg | (43 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 44.9 μg | (75 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 25.8 mg | (215 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 149 μg | (50 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 8.3 μg | (277 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 1,747 mg | (44 %) | ||
| Calcium | 239 mg | (24 %) | ||
| Magnesium | 209 mg | (70 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 98 μg | (49 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 10.4 g | |||
| Uric acid | 521 mg | |||
| Cholesterol | 152 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the vegetables
- 200 grams carrots
- 200 grams Celery root
- 100 grams Zucchini
- For the sauce
- 1 shallot
- olive oil
- 150 milliliters dry white wine
- 300 milliliters fish stock
- 100 milliliters Whipped cream
- salt
- freshly ground peppers
- For the fish
- 8 pcs Monkfish ready to cook, skinless, about 75 grams (approximately 3 ounces)
- 2 Tbsps lemon juice
- 4 Tbsps jarred Basil pesto
- 8 slices Smoked salmon
- For the pasta
- 400 grams Tagliatelle
- fried Basil (for garnish)
Preparation steps
Preheat the oven to 160°C (approximately 325°F).
Rinse and peel the vegetables. Cut the carrots and celery into long, thin strips. Halve zucchini lengthwise, scrape out the seeds, then cut one half lengthwise into 8 narrow strips and cut the other half crosswise into thin half-slices.
Peel the shallot, chop and sweat in a pan with 2 tablespoons oil. Deglaze with the wine and simmer briefly. Pour in the fish stock and boil to reduce everything by half. Pour the cream and reduce by half again. Season with salt and pepper.
Rinse the monkfish, pat dry, sprinkle with lemon juice, salt and pepper and sear for about 1 minute in 2 tablespoons hot oil on each side. Remove, briefly allow to cool, then sprinkle each piece with a little pesto. Wrap with salmon around the monkfish and tie each with a zucchini strip. Place the fish parcels on a baking sheet lined with parchment paper and bake for about 15 minutes in the preheated oven.
Meanwhile, cook the noodles in plenty of salted water. Cook vegetables in butter, covered, until al dente. Season with salt and pepper. Drain the pasta, rinse and mix with the vegetables. Froth the sauce with an immersion blender. Decorate the fish parcels with the sauce and the vegetables on plates and serve garnished with fried basil.
