Clean the fish. Mix the Parmigiano Reggiano and the pepper. Dip the fish in the cheese and pepper mix and fry for about 5 minutes, until done. We use cheese to substitute for the salt.
|Parmigiano Reggiano 40 m, powdered|
|Extra virgin olive oil|
Parmigiano Reggiano Coral-Tuile
Mix all together and fry in a pan with high fire until it will be dry. Now reserve it.
|30 g||Extra virgin olive oil|
|30 g||Parmigiano Reggiano 40 m, powdered|
Mix all together slowly with the tour mix and put it in a pastry bag.
|100 gr||Sunflower oil|
|1||Little bit of lemon juice|
|30 g||Oyster sauce|
You put the fish hot in a beautiful dish. Then you put the sauce with the oyster mayonnaise and to finish you cover the monkfish with the Parmigiano Reggiano coral-tuile. Garnish with slices of Parmigiano Reggiano.
|Parmigiano Reggiano Coral-Tuile|