Gastronomy
Ingredients
Procedure Fillet the tails. Season with salt and pepper and cook them using the 65° CBT fish program for about 22 minutes. Then coat them in bread flavoured with oil, aromatic herbs and garlic, and cook them gently au gratin using a salamander. Serve the monkfish tails, accompanied by a caponata of carrots, oven-baked Naples onion and lemongrass.
Benefits
Silted monkfish tail, caponata (stew) of carrots and onions
by Alessio Granzotto
Food family: Fish
Irinox model: MF 25.1
Weight: 120 gr
Thickness: 22 cm
Cycle used: Fish Low T. Cooking
Temperature: +65°C
Initial temperature of the food: 3°C
Time: 22 min.
Ventilation level: 2
monkfish tails, salt, pepper, flavoured bread, carrots, Naples onion, lemongrass, extra virgin olive oil
Procedure Fillet the tails. Season with salt and pepper and cook them using the 65° CBT fish program for about 22 minutes. Then coat them in bread flavoured with oil, aromatic herbs and garlic, and cook them gently au gratin using a salamander. Serve the monkfish tails, accompanied by a caponata of carrots, oven-baked Naples onion and lemongrass.
Benefits
This method of cooking keeps the fish extremely soft and succulent.
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