Parmigiano Reggiano 40 Months, Monkfish, Oyster, Mayonnaise
Chef
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Fish
Clean the fish. Mix the Parmigiano Reggiano and the pepper. Dip the fish in the cheese and pepper mix and fry for about 5 minutes, until done. We use cheese to substitute for the salt.
| 1 kg | Monkfish |
| Parmigiano Reggiano 40 m, powdered | |
| Extra virgin olive oil | |
| Pepper |
Parmigiano Reggiano Coral-Tuile
Mix all together and fry in a pan with high fire until it will be dry. Now reserve it.
| 5 g | Monkfish |
| 25 g | Water |
| 30 g | Extra virgin olive oil |
| 30 g | Parmigiano Reggiano 40 m, powdered |
| 1 pinch | Salt |
Oyster Mayonnaise
Mix all together slowly with the tour mix and put it in a pastry bag.
| 1 | Egg |
| 100 gr | Sunflower oil |
| 1 | pinch Salt |
| 1 | Little bit of lemon juice |
| 30 g | Oyster sauce |
| 25 g | Water |
To garnish
You put the fish hot in a beautiful dish. Then you put the sauce with the oyster mayonnaise and to finish you cover the monkfish with the Parmigiano Reggiano coral-tuile. Garnish with slices of Parmigiano Reggiano.
| Fish | |
| Parmigiano Reggiano Coral-Tuile | |
| Oyster Mayonnaise |