Monkfish, caramelized red onion sauce, pecorino mousse with truffle, seasonal vegetables, mullet bot
Giusti
2
Italian
Monkfish, caramelized red onion sauce, pecorino mousse with truffle, seasonal vegetables, mullet bottarga and Giusti Balsamic Vinegar 3 Gold Medals
Ingredients
- 700gr monkfish tail
- Salt
- Pepper
- 400gr red onions
- 55gr brown sugar
- 100gr water
- 100gr pecorino cheese
- 150gr fresh cream
- Seasonal vegetables
- Bottarga
- Truffle
- Giusti Balsamic Vinegar of Modena
Directions
Clean, skin and rinse the monkfish. Steam it for 15 minutes. Season with salt and pepper.
- Chop onions and cook them slowly for one hour in a pan with sugar and water.
- Cook some seasonal vegetables.
- Heat fresh cream in a pot, add chopped pecorino cheese and mix well. add salt, pepper and truffle.
Serve the monkfish with bottarga and Giusti Balsamic Vinegar.
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