Prosciutto Wrapped Monkfish Saltimbocca Recipe
Roasted Cauliflower, Cauliflower Purèe, Anchovy Sage Brown Butter
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Cauliflower Purée
Anchovy Sage Brown Butter
Method
Preparation of Monkfish
- 1
Wrap the Monkfish
Preheat the oven to 200°C (400°F). Take the monkfish fillet and lay it flat on a clean cutting board. Place 4 sage leaves on top of the fillet, then cover the fish with prosciutto slices, overlapping them slightly to ensure the fish is fully wrapped.
- 2
Roast the Monkfish
Place the wrapped monkfish on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until the fish is cooked through and the prosciutto is crispy.
Cauliflower Purée
- 3
Prepare the Cauliflower
While the monkfish is roasting, chop the cauliflower into florets. In a large pot, bring salted water to a boil and add the cauliflower florets. Cook for about 10-12 minutes or until tender.
- 4
Make the Purée
Drain the cooked cauliflower and transfer it to a blender. Add the butter, heavy cream, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste.
Anchovy Sage Brown Butter
- 5
Prepare the Brown Butter
In a small saucepan, melt 100g of butter over medium heat. Once melted, add the anchovy fillets and sage leaves. Cook for about 5 minutes, stirring occasionally, until the butter turns golden brown and the anchovies dissolve.
- 6
Finish the Sauce
Remove from heat and strain the brown butter through a fine mesh sieve to remove the sage leaves. Set aside.
Assembly
- 7
Plate the Dish
On a plate, spread a generous spoonful of cauliflower purée. Place the roasted monkfish on top, then drizzle with the anchovy sage brown butter. Garnish with additional sage leaves if desired.
