Monkfish is one of the ugliest fishes one might ever see, and for this reason Italian fishmongers often sell just the tails (which is where the meat is). And sell a lot of them, because the fish is quite tasty, resembling lobster in flavor. This recipe takes some effort, but will be nice on a festive occasion.
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 20 minutes
Ingredients:
- 2/3 pound (300 g) fresh spinach pasta -- ask your deli person for a single 8 by 12-inch (20 by 30 cm) sheet
- 2/3 pound (300 g) monkfish fillets, broken up
- 4 artichokes, cleaned and the hearts cut into eighths (see instructions if need be)
- 1 cup (250 ml) fish stock (low sodium store-bought will be fine)
- 1/4 pound (110 g) string beans, tips trimmed, and blanched
- The white part of a leek, cut into thin strips
- 2/3 cup (about 150 ml) olive oil
- 3/4 cup (about 40 g) freshly grated Parmigiano
- A bunch of basil, leaves washed and patted dry
- 1 1/2 tablespoons flour
- 1 tablespoon unsalted butter
- A pinch of freshly grated nutmeg
- Salt and pepper to taste
- A muslin bag, or a sheet of muslin
- Butcher's twine
Preparation:
Set pasta water to boil; when it does salt it and carefully cook the sheet of pasta, running it under cool water when it reaches the al dente stage and laying it flat on a clean kitchen towel.
Briefly sauté the flour with the butter, and when the mixture has colored whisk in the fish stock, being energetic with the whisking to avoid the formation of lumps, and then season the mixture with salt, pepper, and a pinch of nutmeg. Simmer for about 10 minutes.
In the meantime, blend the basil with the Parmigiano, a scant half cup of olive oil, and a pinch of salt.
Sauté the leek in all but a drop of the remaining oil, and when it has wilted add the artickokes and cook for 4 minutes, stirring. Add the blanched string beans, a splash of water, and cook for 5 minutes more, seasoning the mixture to taste with salt and pepper.
While the vegetables are simmering, sauté the monkfish in the last drop of oil, turning the pieces to brown them. Season the fish to taste, and add it to the vegetable mixture.
It is now time to assemble the lasagna roll. Begin by setting pasta water to boil in a pot whose diameter is enough for the roll to be able to lie flat in it (if you have a fish pot it would be ideal), and salt it when it boils.
If you are using the sheet of muslin rather than the muslin bag, lay the sheet of pasta on it. Spread the white sauce over it, and also about half of the basil sauce, and then cover it with the fish and vegetable mixture. Roll the sheet of pasta up, Roll the muslin around it (or slip the pasta roll into the muslin bag) and tie it with string the way you might tie a salami, to make certain the pasta roll holds together.
Simmer the pasta roll for 25 minutes. Drain it carefully, untie it and remove the muslin, put it on a warmed serving dish, and season it with the rest of the basil sauce. The wine? White, and a Greco di Tufo might be nice.
Yield: 4-6 servings monkfish lasagna roll.
Briefly sauté the flour with the butter, and when the mixture has colored whisk in the fish stock, being energetic with the whisking to avoid the formation of lumps, and then season the mixture with salt, pepper, and a pinch of nutmeg. Simmer for about 10 minutes.
In the meantime, blend the basil with the Parmigiano, a scant half cup of olive oil, and a pinch of salt.
Sauté the leek in all but a drop of the remaining oil, and when it has wilted add the artickokes and cook for 4 minutes, stirring. Add the blanched string beans, a splash of water, and cook for 5 minutes more, seasoning the mixture to taste with salt and pepper.
While the vegetables are simmering, sauté the monkfish in the last drop of oil, turning the pieces to brown them. Season the fish to taste, and add it to the vegetable mixture.
It is now time to assemble the lasagna roll. Begin by setting pasta water to boil in a pot whose diameter is enough for the roll to be able to lie flat in it (if you have a fish pot it would be ideal), and salt it when it boils.
If you are using the sheet of muslin rather than the muslin bag, lay the sheet of pasta on it. Spread the white sauce over it, and also about half of the basil sauce, and then cover it with the fish and vegetable mixture. Roll the sheet of pasta up, Roll the muslin around it (or slip the pasta roll into the muslin bag) and tie it with string the way you might tie a salami, to make certain the pasta roll holds together.
Simmer the pasta roll for 25 minutes. Drain it carefully, untie it and remove the muslin, put it on a warmed serving dish, and season it with the rest of the basil sauce. The wine? White, and a Greco di Tufo might be nice.
Yield: 4-6 servings monkfish lasagna roll.
