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Pata Negra wrapped monkfish with spinach pesto, chèvre crème and pommes d’amour revisitées

February 19, 2012

 

Monkfish is one of my favourite fishes! As a true meatlover I love all fishes that has a little bit meatier texture, as the monkfish.
Normally I always put mine on the bbq, but this time I decided to wrap it in some wonderful Pata Negra ham and pan fry it.

Here’s the recipe: (for about 4 persons)

*4 pieces of Monkfish
*4 slices of Pata Negra ham
*1 clove of garlic
salt and pepper

Spinach pesto:
*Fresh baby spinach (about 250 g)
*Grated parmesan cheese (I used a block about 100g)
*Toasted pine nuts
*1 clove of garlic
*Good quality olive oil

Chèvre crème
*1 chèvre cheese
*2 spoons of crème fraiche
*Lemon juice
*Salt and pepper

Start with the pesto by putting the washed and trimmed spinach in the mixer along with the garlic.Add olive oil and salt and pepper. When you’ve reached a smooth texture, add the grated parmesan and the toasted pine nuts. Taste, and add more salt if necessary.

Put the pesto aside and start with the chèvre crème. This is so easy! You just put all the ingredients in the mixer and leave it for a minute.

As for the “pommes d’amour revisitées”, this is a french classic which is originally made by caramelized apples that you’ll se everywhere where there’s a circus of fair.
I decided to make mine with cherry tomatoes and black sesame seeds for a bit of colour.
I made a caramel that I dipped my tomatoes in and after that in the sesame seeds. It gives the tomatoes a wonderful crispy sweet flavour.

For the fish, make a little marinade with olive oil, crushed garlic and salt and pepper. Leave it for a while and then let if fry for about 1 minute on each side and serve with the pesto, chèvre crème and pommes d’amour.

Bon Weekend à tous!

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