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
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.
Association
APCI
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