Monkfish in crunchy tempura with fig compote

by Carlo Papagni - Bisceglie (BT)

Serves 4

  • 140 gr. - Monkfish filets cut into medallions
  • 120 gr. - Sheep ricotta
  • Salt to taste.
  • Pepper to taste
  • Spices
  • FRIENN

 

For the tempura:

  • 200 ml. - sparkling water 
  • 50 gr. - All-purpose flour 
  • 50 gr. - Potato starch
  • 20 gr. - Grated Pecorino
  • Salt, Pepper

 

For the fig compote:

  • 500 gr. - Figs 
  • 100 gr. - Sugar
Monkfish in crunchy tempura with fig compote 1
Monkfish in crunchy tempura with fig compote 2

Frying products

Frienn italian frying

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Procedure

  • 1

    Marinate the monkfish medallions with salt, pepper and spices for 5 hours.

  • 2

    Prepare the tempura, combining all ingredients.

  • 3

    Fry the monkfish medallions in FRIENN.

 

 

For the fig compote

  • 1

    Slowly cook the figs and sugar until the appropriate density is achieved.

  • 2

    Sieve the sheep ricotta and create quenelles.

 

 

Assemble the dish

  • Serve the monkfish medallions with the fig compote.
Monkfish in crunchy tempura with fig compote 3
Associazione

APCI

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