List of Ingredients
- monkfish
- cream
- milk
- white wine
- 3 OZ. of onion
- tapioca pearls
- 1 OZ. of bottarga di tonno
- Squid ink
- Butter
- Flour
- Lime
- Bay leaves
- Extravirgin olive oil
- Salt
- Peppercorns
Method
Boil the tapioca pearls in salted water for about 25 minutes. Peel and chop the onion, sauté it with 10 peppercorns, a pinch of salt and 2 bay leaves in 2 tablespoons butter for 5 minutes. Pour in the white wine, let it evaporate for a few minutes, add the cream and let the liquid reduce for another 10 minutes.
Add the cream and remove the pot from the heat as soon as it comes to a boil. Filter the mixture to obtain a smooth sauce. Drain the tapioca, let it cool under water to remove all the excess starch, then season it with half a bag or a tip of a teaspoon of squid ink, a pinch of salt, the grated rind of half a lime and a drop of oil to make your faux caviar. Grate the other half of the lime peel and set aside. Remove the rest of the skin and slice the lime into wedges.
Cut the monkfish into large chunks, pass them in flour and fry them in a pan for 5-6 minutes over high heat with a little oil and a pat of butter. Distribute the white wine sauce in dishes, place the monkfish on top, the flaked bottarga, the lime wedges, a spoonful of faux caviar and finish with the grated lime zest.