prosciutto-wrapped monkfish with purple yam purée and Brussels sprouts on smoked tomato coulis
Recipe courtesy of Ernesto Ruiz, Chef De Cuisine, Quail Creek Country Club (Naples, Fla.)
Ingredients
- Monkfish
- monkfish fillet - 7 oz.
- prosciutto - 2 slices, very thin
- olive oil - 1 tsp.
- basil leaves - 2 ea.
- micro cilantro - garnish
- salt - to taste
- pepper - to taste
- Purple Yam Purée
- purple yam - 1 lb, peeled and boiled
- heavy cream - 1 cup
- unsalted butter - 1/2 cup
- salt - to taste
- white pepper - to taste
- Brussels Sprouts
- Brussels sprouts - 8 oz., cut in half
- shallot - 1 ea., diced small
- olive oil - 1 tsp.
- butter - 1/2 tsp.
- balsamic glaze - 1 tsp.
- garlic - 1/2 tsp., chopped
- toasted pecans - 1/4 cup
- salt - to taste
- black pepper - to taste
- Smoked Tomato Coulis
- marinara sauce - 2 cups
- liquid smoke - 1 tsp.
- olive oil - 3 Tbsp.
- kosher salt - to taste
Instructions
- In a small saucepan, heat the cream and the butter until very hot. Using a potato ricer, mash the cooked yams. Mix with the hot cream and season with salt and white pepper. Keep them hot until ready to serve.
- In a medium saucepan, heat the marinara sauce with the liquid smoke. Put the sauce in a blender and turn it on carefully at the slowest setting. Start adding the oil little by little until it changes to a lighter color and consistency. Season to taste and set aside for serving.
- Preheat your oven at 400°F. Lightly season the monkfish on both sides. Place the basil leaves on the sliced prosciutto vertically. Place the seasoned fish over the leaves, and roll the prosciutto around the fish, covering it.
- In a hot sauté pan, add olive oil and sear off the fish on both sides until golden-brown.
- Finish cooking the fish in the oven, 8-10 minutes or until cooked thoroughly.
- In another sauté pan, pour the olive oil, and place all the Brussels sprouts (cut part down).
- On medium-high heat, start toasting the sprouts. Add butter and turn them over.
- Add the shallots, garlic, pecans and toss them together until the Brussels sprouts are cooked.
- Pull from the heat. Season with salt and pepper as needed, and finish with the balsamic glaze.
- Place two ounces of the sauce first on the plate, followed by the yam purée. Top with the brussels sprouts and finally the fish. Garnish with micro cilantro.
