I prepared the Monkfish with Olive Crumble recipe this morning with ingredients from the Delivery Bag created by the “Heroes in the Kitchen” project.
I’ve already talked about this project in my article “Heroes in the Kitchen” – Create, Share and Help.
If you want to know more, you can visit the website www.eroiincucina.it to get more information and especially to order your Delivery Bag to enter the contest and help the Food Bank of the Marche Region with 5 euros in food. It’s a small help for local businesses, which are almost at a standstill given the current situation in the restaurant industry, but also for the most needy families.
The box contains many ingredients, some prepared in the kitchen of the La Ginestra in Fiore restaurant in Sirolo, others from companies in the Marche area that participated in this wonderful initiative. I’ve tried to make my small contribution, both with the blog and with the box.
Now let’s move on to the recipe with which I participated in the contest related to this project.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Monkfish with Olive Crumble for Two People
Many ingredients you see are available in the Delivery Bag and are already pre-cooked – for example, the leek and potato mash which you can replace with a thick puree to create the three quenelles – the braised lettuce can be replaced with an oil and lettuce sauce that you can easily prepare at home – otherwise, you can order your box on the Heroes in the Kitchen site.
- 2 monkfish (cooked at low temperature)
- dry cookies (with olives)
- leek (cream)
- potatoes (cream)
- to taste extra virgin olive oil
- dried tomatoes (powder)
- lettuce (braised)
Tools for Preparing the Monkfish
- 1 Oven
- 1 Saucepan
- 2 Plates
- 2 Spoons
Preparation of Monkfish with Olive Crumble
The first step in preparing our monkfish is to preheat the oven to about 355°F – 375°F. We need it well-heated to make the crumble on top of our delicious fish crispy.
Crumble the olive cookies from the delivery bag with your hands and press them lightly to adhere to all sides of the monkfish.
Bake for about 10 minutes. Remember that the monkfish has already been cooked at low temperature with oil, salt, and fennel by Chef Luca Sancricca.
Now let’s prepare the three quenelles of leek and potato, which you can also find pre-prepared in the box. Simply heat lightly with a little Cartechini extra virgin olive oil (available in the box) and use two teaspoons to form the quenelles. Arrange them on a plate and sprinkle with the tomato powder (also in the delivery bag).
Add a touch of color to the dish with the braised lettuce. I didn’t heat it because I used very little.
Place the ready monkfish and sprinkle some olive cookie crumbs over the whole plate.
Add a drizzle of extra virgin olive oil over the monkfish and the dish is served! It’s really easy thanks to the preparations I found in my box.
I wish you a good appetite and hope I’ve given you an idea for a dish and flavor you can also easily create at home.
Notes:
The Monkfish with Olive Crumble can be stored in the fridge, in a food container, for up to two days after preparation. If you don’t have the monkfish cooked at low temperature, you can follow the recipe with fresh or frozen monkfish, cooking the fish in the oven for a longer time.
