Parmigiano Reggiano 40 Months, Monkfish, Oyster, Mayonnaise
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 |