Sliced monkfish, Mexican beans with Fontina cheese, cream of leeks and salmon roe

Author: APCI - Associazione Professionale Cuochi Italiani

Ingredients for portion
  1. 100-150g "Mexicanos" Beans
  2. 1 dessertspoon extra virgin olive oil
  3. 1 egg yolk
  4. 1 monkfish fillet
  5. 1 slice of fontina cheese
  6. 1 mint leaf
  7. potatoes
  8. leeks

  • Take 100-150g of Mexican beans and put them into a tall bowl, add a spoonful of extra virgin olive oil, the egg yolk and blend to a smooth cream with a stick blender.

  • Take the monkfish fillet, clean, bone thoroughly, glaze with the creamed beans and put into the oven, preheated to 150°C, for 20 minutes.

  • Cut the Fontina into cubes, add the remaining beans, salt to taste and add a little chopped mint.

  • Pour the creamed beans into parchment-lined round moulds, not too tall, and bake at 180°C for ten minutes.

  • Slice the potatoes and leeks into rounds and boil in salted water until cooked. Whizz to a velvety consistency with a stick blender.

  • To serve, pour some leek cream in the centre of the plate and add the bean flan.

  • Finely slice the fish and arrange around the flan in a petal pattern.

  • Finish the plate with a teaspoonful of salmon roe on the flan, a drizzle of extra virgin olive oil, some fresh mint leaves and a good twist of white pepper.

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