- 4 fillets Monfish (600+g)
- 500g clams palourde
- 1 bunch basil chopped
- 1 clove garlic
- 100g white onion diced
- 300g barba di frate
- 60g baby plum tomatoes quartered
- 100ml extra virgin olive oil
- 4 stem parsley leaves chopped
- 60ml white wine
- 100g borlotti dried beans
- 1 large leek
Monkfish Vongole and Borlotti
Ingredients
Method
Soak beans overnight. Cook gently in water and bouquet garni
until soft (1-1.5 hours)
1. Cut off green end of leek. Cut leek lengthways. Wash thoroughly.
Cut off root end. Blanch in boiling water for 2 mins
Cool in iced water and pat dry. Separate single leaves on board
2. Season monkfish with salt and pepper Tightly wrap leek leaves
around monkfish
3. Put on oven tray with olive oil and bake 9-10 mins in pre-heated
oven at 200C
Barba di Frate or Monks beard (You can use samphire instead)
1. Blanch in salted water for 2 mins. Season to taste
Borlotti and Clam Sauce
1. Drain borlotti beans and keep a little of the liquid
2. In a saucepan crush 1/3 borlotti with a fork, add some of the liquid
to give it a rough creamy texture. Add to the rest of the borlotti
3. In another saucepan, put 2 tbsp olive oil, 1 clove crushed garlic
and when golden add plum tomatoes, and let it sweat until soft
4. Add clams, parsley and white wine
5. Cover until all clams are open (2-3 mins)
6. Add clams to the borlotti, and warm through.
To Serve
Serve borlotti and clam sauce in shallow bowls. Add fillets of
monkfish (cut into 3 pieces). Garnish with Barba di Frate, basil
and drizzle with olive oil
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