Smoked Salmon-Wrapped Monkfish with Tagliatelle
Nutritional values
(Percentage of daily recommendation)
| Calorie | 954 cal. | (45 %) | ||
| Protein | 98.83 g | (101 %) | ||
| Fat | 41.37 g | (36 %) | ||
| Carbohydrates | 42.44 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.89 g | (3 %) |
| Vitamin A | 596.8 mg | (74,600 %) | ||
| Vitamin D | 0.16 μg | (1 %) | ||
| Vitamin E | 1.77 mg | (15 %) | ||
| Vitamin B₁ | 0.62 mg | (62 %) | ||
| Vitamin B₂ | 0.78 mg | (71 %) | ||
| Niacin | 33.52 mg | (279 %) | ||
| Vitamin B₆ | 1.29 mg | (92 %) | ||
| Folate | 23.92 μg | (8 %) | ||
| Pantothenic acid | 3.56 mg | (59 %) | ||
| Biotin | 0.35 μg | (1 %) | ||
| Vitamin B₁₂ | 22.11 μg | (737 %) | ||
| Vitamin C | 5.16 mg | (5 %) | ||
| Potassium | 1,915.36 mg | (48 %) | ||
| Calcium | 123.63 mg | (12 %) | ||
| Magnesium | 106.59 mg | (36 %) | ||
| Iron | 2.94 mg | (20 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.08 mg | (26 %) | ||
| Saturated fatty acids | 11.64 g | |||
| Cholesterol | 248.68 mg |
Ingredients
- For the pesto
- 1 bunch Basil
- 4 Tbsps olive oil
- 1 Tbsp grated Parmesan
- 2 Tbsps Pine nuts
- salt
- freshly ground peppers
- For the fish
- 8 pcs Monkfish (each about 75 g)
- salt
- freshly ground peppers
- 2 Tbsps lemon juice
- 3 Tbsps olive oil
- 8 large Smoked salmon (slices)
- 1 shallot
- 200 milliliters dry white wine
- 400 milliliters fish stock (jar)
- 200 grams Whipped cream
- For the vegetable tagliatelle
- 200 grams carrots
- Celery root (200 g)
- Zucchini (200 g)
- 2 Tbsps butter
- salt
- freshly ground peppers
- 400 grams Tagliatelle
- For garnish
- Basil (for garnish)
Preparation steps
For the pesto: Rinse the basil, shake dry, pluck leaves from stems. Reserve basil stems. Coarsely slice the basil leaves. In a bowl, stir the basil with the oil, Parmesan and pine nuts. Season with salt and pepper to taste.
For the vegetable tagliatelle: Rinse the carrots, celery and summer squash. Peel the carrots and celery root and cut into long, thin strips. Halve the summer squash lengthwise, remove seeds and slice into half-moon slices.
For the fish: Peel and chop shallots. Heat the oil in a skillet. Add the shallots and cook until translucent. Stir in the wine and bring to a simmer. Stir in the fish stock and reduce by half. Stir in the cream and reduce by half. Season with salt and pepper to taste.
Rinse fish, pat dry, drizzle with lemon juice, and season with salt and pepper to taste. Heat 2 tablespoons of the oil in a skillet. Sear the fish for 1 minute per side. Remove and cool slightly. Drizzle the fish with some pesto. Wrap each fillet with a slice of smoked salmon and fasten with a basil stem. Place the fish on a parchment-lined baking sheet and bake in a 150°C (approximately 300°F) until cooked, about 15 minutes.
For the vegetable tagliatelle: Cook the tagliatelle in a pot of boiling salted water. Heat the butter in a skillet. Add the carrots, celery and summer squash, and cook, covered, until al dente. Season with salt and pepper to taste. Drain the pasta and toss with the vegetable mixture.
To serve, arrange the fish on plates with some of the cream sauce and the tagliatelle. Garnish with basil.
