Monkfish wrapped in Parma ham with red wine sauce, clams and lemon Sabayon

by Tuesday, October 28, 2014

Here is the recipe of Dario Parascandolo, executive chef of Terrazza Danieli, Venice. Wine paired:

“Marina Stone”, Etna Bianco Superiore DOC, 2001 the company Benanti.

Monkfish wrapped in Parma ham with red wine sauce, clams and lemon Sabayon
1 monkfish tail without skin

200 g Parma ham
10gdi butter
Eggnog with lemon
3egg yolks

50ml water

70g butter, time zone
1 pinch of salt
1 lemon juice

80 g shelled clams
1 clove of garlic, finely sliced
20 ml white wine
5 g finely sliced shallot
5 ml olive oil
1 pinch of salt

Red wine sauce
750ml red wine
125g finely sliced shallot
50gdi butter

325g sliced mushrooms
250ml veal Fund
20 ml whipping cream
1 pinch of black pepper
1,5 g tarragon
1pinch of sugar
Boil the wine and reduce until the mid. Sauté the shallots in 25 g butter, Add the mushrooms and continue to cook until browned. Boil vinegar to 5 minutes in another pan and add to the reduced wine with mushrooms, bring to a boil and cook for 20 minutes. Pass in a chinois, bring to boiling again, Add cream, sugar, tarragon and season with salt.
Cut the monkfish fillets, wrap in foil paper to give it a cylindrical shape and bake in oven steam 70 degrees for about 25 minutes, dry well, portioning the fillets and roll in slices of Ham possibly entire. Sauté in a pan with the butter until brown the ham.

Cook the clams with garlic, white wine, the scalognoe oil and shell.

For the zabaione, Combine egg white and water in a bowl. Beat with a whisk in a Bain-Marie in a pot with water at 90° C, remove from heat and continue to beat until reaching the 70 ° C, It should be light and fluffy. Pour butter and mount. Add the lemon juice and season with salt.

Put the red wine sauce in a deep dish, the clams, the anglerfish, and finally the lemon Sabayon

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