Monkfish fillet with saffron

Recipe:
Show cooking, White Truffle Fair, Livade, 2 October 2011
Hot and cold appetizers
Author: Vedran Beg


Monkfish fillet with saffron
Mashed potatoes
Carrots "en suvee"
Stuffed zucchini rolls
Oyster mushroom chips
+ Grated fresh boletus and white truffle


Ingredients (for 4 servings):
- approximately 500 g of monkfish (fillet)
- 500g of white potato (sort “belica”)
- one orange carrot and one yellow carrot
- 1 small zucchini, straight shaped
- 200 g of fresh goat cheese
- 0.2l of cooking cream
- a handful of fresh oyster mushrooms
- 1 medium sized fresh boletus
- coarse salt, green pepper, white pepper, saffron, apple cider vinegar, fresh chives, butter
- ZIGANTE Leccino olive oil
- ZIGANTE truffles and boletus 80 g
- ZIGANTE white truffle flavoured olive oil
- fresh white truffle

Procedure:
Clean the monkfish fillet and rub it with a mixture of coarse salt and saffron. Leave it aside until salt brings out the water from the fish.
Peel potatoes, cut them into cubes and put in a pot with water (there should be enough water to cover the potatoes), add coarse salt and boil over low heat.
After having peeled the carrots, both orange and yellow, use the vegetable peeler to cut the carrots into small strips, place them separately in plastic foil and sprinkle with salt, white pepper, olive oil and good apple cider vinegar. Close the transparent foil and wrap it all well in an aluminium foil. Dip into boiled water for 1-2 minutes before serving.
Peel the zucchini and use the vegetable peeler to cut it into strips. Sprinkle with olive oil, coarse salt and pepper, and leave it in this marinade.
We now prepare the filling! Add some cream into fresh goat cheese, then add a spoon of Zigante truffles and boletus, Zigante Leccino olive oil, salt, freshly grounded green pepper and finely sliced fresh chives. Unite all well into a compact mixture which will be used to fill the marinated zucchini strips and thus make rolls.
The rest of the Zigante truffles and boletus should be melt on butter and olive oil, to which we add cream. Boil shortly.
Tear pieces of oyster mushrooms on a baking tray, sprinkle with some olive oil and put in the oven for 10 minutes at 200°C. Add salt.
Potatoes should be cooked by now and water evaporated (make sure the potatoes do not burn). Cool the potatoes, add cooking cream, season with white pepper and a few drops of Zigante white truffle flavoured oil. Put all in the stainless steel whipped cream dispenser, close and put the dispenser under pressure.
Drain the fish and fry it on all sides on butter and olive oil. If you are not sure whether the fish is done, place it shortly, for 5-10 minutes, in the oven at 160°C. However, keep in mind that monkfish really does not take a long time to be done! When finished, leave it aside for a while to make sure you will be able to cut it in fine slices, using a sharp knife.

Serving:
First put carrot strips on the bottom of the plate, then zucchini rolls next to it and finally lay down the fish on the carrot. Garnish with some potato "whipped cream". Lay oyster mushroom chips gently next to the fish, draw a thin line of Zigante Leccino olive oil and creamy sauce with Zigante truffles and boletus over the meal to the edges of the plate. Grate fresh boletus on the top and finish with grated white truffle.

Bon appétit!



Turkey medallions in vegetable broth

Recipe:
Cooking show; White Truffle Fair, Livade, 2 October 2011
Main course
Author: Vedran Beg


Turkey medallions in vegetable broth
Lasagna wrap with tartufata
Parsnip cream
Malvasia sauce
+ Grated white truffle


Ingredients (for 4 servings):
- 600 g of turkey fillet
- 2-3 tablespoons of cornstarch
- 500 g of vegetables for the vegetable broth (carrot, parsley root and leaf, celery root and leaf, parsnip, onion)
- beetroot coloured lasagna dough
- 0.2 l of cooking cream
- 300 g of parsnips
- 0,4 l of Malvasia
- one onion
- ½ of lemon
- 2 tablespoons of flour
- coarse salt, mixed peppercorns, butter, bay leaf
- ZIGANTE Bjelica olive oil
- ZIGANTE tartufata 80 g
- ZIGANTE white truffle flavoured oil
- ZIGANTE butter with white truffle
- fresh white truffle

Procedure:
Clean and wash the vegetables. Use all vegetables, except for parsley and celery leaves, to make vegetable broth. Cut the vegetables into bigger cubes and put them in a pot, add salt, pepper and olive oil, and pour cold water up to 2 cm above the vegetables. Boil over low heat, remove the foam and add bay leaf, parsley and celery leaves. Cook over low heat for about 1 hour. Strain.
Fry finely chopped onions in another pot on butter and olive oil, until translucent, slowly add wine, stirring constantly, reduce to half, season with lemon juice and some salt and pepper. Add a bit of broth; reduce the sauce again for 1/3. In a smaller bowl, mix 2 tablespoons of flour with 2 tablespoons of Zigante butter with white truffles, mix in the wine sauce and boil shortly. Remove from heat until serving.
Cut parsnip into smaller cubes, add water to cover the vegetables and season with salt. Cook over low heat until softened. Strain, save some water from cooking (if needed), add some cream and a few drops of Zigante white truffle flavoured oil, and use a bar mixer to make the cream. If the cream is too thick, add some water from cooking parsnips.
Melt Zigante tartufata on butter and Zigante Bjelica olive oil. Add cooking cream, bring to boil and leave in a warm place.
Cut the meat into medallions, season with salt and freshly ground pepper, and roll the meat in cornstarch. Fry the meat on both sides on butter, after it starts to foam slightly, pour vegetable broth, boil shortly and leave the meat in the sauce.
Cook lasagna in the broth.

Serving:
Put the parsnip cream at the middle of the plate. Wrap 2-3 medallions in lasagna, place it on the cream and top with some truffle sauce. Use the malvasia sauce to decorate the plate on two sides. Put a thin line of olive oil over the meal. Finish with grated white truffle on the top.

Bon appetit!