Photo: Gregor Moser
Pancetta-wrapped monkfish with rosemary-infused potatoes, artichoke hearts and a caper and herb tartare sauce
21 ingredients
1 hr + 1 hr
Serves 4
openrecipes
Meaty monkfish stands up well to big, gutsy flavours like these. Take care not to overcook it or it will become dry and tough.
Estimated Nutrition (whole recipe, rough)
568
Calories
14g
Protein
34g
Fat
63g
Carbs
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Globe Artichoke | 1 medium (128g) | 60 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Monkfish | not in our table | 0 |
| Sunflower Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 150g/5½oz crème fraîche
- 2 tbsp capers
- ½ lemon
- 2 tsp white wine vinegar
- salt and freshly ground black pepper
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary
- 40g/1½oz pine nuts
- 10 cloves garlic, peeled
- 1 tbsp olive oil
- salt and freshly ground black pepper
- 2kg/4lb 8oz whole monkfish
- 150g/5½oz smoked pancetta
- 2 tbsp sunflower oil
- 2kg/4lb 8oz potatoes
- , for frying olive oil
- 1 large sprig rosemary
- 2 globe artichokes
- , for frying sunflower oil
- ½ bunch parsley
- ½ bunch chives
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes