Monkfish, caramelized red onion sauce, pecorino mousse with truffle, seasonal vegetables, mullet bot
Monkfish, caramelized red onion sauce, pecorino mousse with truffle, seasonal vegetables, mullet bottarga and Giusti Balsamic Vinegar 3 Gold Medals
700gr monkfish tail
400gr red onions
55gr brown sugar
100gr pecorino cheese
150gr fresh cream
Giusti Balsamic Vinegar of Modena
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.