Monkfish in crunchy tempura with fig compote
by Carlo Papagni - Bisceglie (BT)
by Carlo Papagni - Bisceglie (BT)
Marinate the monkfish medallions with salt, pepper and spices for 5 hours.
Prepare the tempura, combining all ingredients.
Fry the monkfish medallions in FRIENN.
Slowly cook the figs and sugar until the appropriate density is achieved.
Sieve the sheep ricotta and create quenelles.
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