Monkfish on an asparagus nest

Monkfish on an asparagus nest

Total: 55 Min. | Active: 35 Min.
Nutritional value / piece: 308 kcal
, Fat: 20 g
, Carbohydrate: 18 g
, Protein: 14 g

Ingredients

6 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Herb butter

50g butter
1 lime
2tbsp chervil
1pinch salt
a little pepper

Asparagus

250g green asparagus
¼tsp salt
a little pepper

Puff pastry

250g puff pastry
1 egg yolk

Top the puff pastry

60g smoked ham in slices
300g South African cape monkfish and Icelandic monkfish
¼tsp salt
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How it's done

Herb butter

Allow the butter to soften in a bowl. Rinse the lime in hot water, pat dry. Finely chop the chervil.

Place the butter and chervil in a bowl. Grate the lime zest over the top, season, mix well.

Asparagus

Using a peeler, peel the asparagus into thin strips, starting from just below the asparagus tip right down to the end, season with salt and pepper.

Cover and leave to infuse for approx. 15 mins, drain well. Halve the asparagus tips lengthwise.

Puff pastry

On a lightly floured surface, roll out the pastry into a rectangle (approx. 20 x 30 cm). Cut into six 10cm squares and place on a tray lined with baking paper. Thin the egg yolk with a little water. Coat the edges of the dough with the egg & water.

Top the puff pastry

Fold the smoked ham slices and place in the middle of the pastry squares. Shape the asparagus strips into 6 little nests and place on top of the ham with the asparagus tips.

Slice the fish into pieces approx. 4 cm wide, season with salt. Place one piece of fish on top of each asparagus nest, top with the chervil butter. Bake for approx. 20 mins. in the lower half of an oven preheated to 200°C.

Good to know
Tip: The leftover dough can be kept, well-packed, for approx. 4 days in the fridge or for approx. 2 months in the freezer.
Serve with: Spring salad

How-tos

Cutting and chopping herbs

Cutting and chopping herbs

Peeling asparagus

Peeling asparagus

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