Saltimbocca of Monkfish on Lime Sauce

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Ingredients for 10 portions
  • 1000 g Monkfish, sliced
  • Salt and pepper
  • Sage leaves
  • 15 Slices prosciutto crudo, 12 g each
  • For the sauce
  • 80 g Onion(s), finely chopped
  • 10 ml Olive oil
  • AP Flour, to dust
  • 100 ml White wine
  • 100 ml Vegetable stock
  • Salt and pepper
  • 125 g QimiQ Classic, chilled
  • Lime zest, finely grated
  • Lime juice
Method
1.
For the sauce, fry the onion in the oil until soft and dust with the flour. Douse with white wine, add the vegetable stock and season to taste.
2.
Add the lime zest and lime juice and finsh with the cold QimiQ Classic.
3.
Season the monks fish, wrap in sage leaves and prosciutto and fry on all sides. Serve immediately on the lime sauce.