Meaty monkfish wrapped in juicy prosciutto with a creamy garlic butter sauce. Ready in just 30 minutes!
Ingredients
14 OZ / 400 G monkfish fillet
8 SLICES prosciutto
2 BLUBS garlic
1.5 OZ / 40 ML cream
1 OZ / 25 G butter
1 TSP salt
1 TSP pepper
3.5 OZ / 100 G fish stock
10.5 OZ / 300 G green beans
Directions
Trim the monkfish and season well, then cut into 5 cm pieces. Wrap the prosciutto around the fish tightly and evenly distributed. Lay in the deep steaming tray. Wash and trim your green beans then add to the shallow steaming tray. Wash the garlic and peel the cloves then add to the mixing bowl.
Add your butter and stock to the mixing bowl and attach the steaming set. Cook your fish for 20 minutes / 230°F|110°C / speed 1 / stir. Once cooked, remove your steaming set.
Add your cream to the mixing bowl along with some salt and pepper then puree the mix with the measuring cup inserted for 30 seconds / speed 10.
Place the garlic cream onto the plate and add the monkfish on top of the green beans.
