Monkfish with truffle and chanterelles
NUMBER OF GUESTS
6 people
DIFFICULTY
AVERAGE
PREPARATION TIME
15 minutes
BUDGET
Pupil
COOKING TIME
45 minutes
TOTAL TIME
1 hour
Black sauce with summer truffle 80g
to have at home
1 to 2 monkfish tails (1 kg) 80g Summer Truffle Sauce
500g Chanterelles
10g Truffle
1 clove of garlic, chopped
1 chopped shallot
4 sprigs of thyme
1 small bunch of chopped flat-leaf parsley
40g Butter
1 tbsp. Black truffle oil
Preparation
1. Preheat the oven to 80°C (gas mark 2-3), fan-assisted.
2. Skin the monkfish and remove the cartilage.
3. Cut into 8 cubes, then add salt and pepper.
4. Tie the fillets together two by two, slipping a sprig of thyme and 10 g of butter in the middle.
5. Split the paving stones evenly and cook for 45 min in a dish.
6. Fry the shallot without coloring with the black truffle oil .
7. Sauté the cleaned chanterelles for 5 minutes. Add salt and pepper, garlic and half the parsley. Cook until the juice has evaporated.
8. Place a piece of monkfish on each plate then surround with chanterelles, sprinkle with chopped truffle, summer truffle sauce and the remaining parsley.
Signorini TARTUFI Tip
At this oven temperature, the fish can wait without risk of overcooking. But you can also cook it traditionally, 10-15 min at 180°C (th. 6).
