San Michele Speck-Crusted Monkfish with Saffron Cauliflower Velouté, Charred Leeks, Pea Purée & Champagne Beurre Blanc
This elegant seafood dish is inspired by Michelin-starred coastal Italian cuisine. Delicate monkfish is wrapped in San Michele Sliced Speck, allowing the gentle smokiness of the cured meat to protect the fish while adding crisp texture. Paired with luxurious saffron cauliflower velouté, sweet pea purée, charred baby leeks and a silky Champagne beurre blanc, it delivers sophisticated flavour and stunning presentation.
Ingredients
Main
- 500 g San Michele Sliced Speck
- 4 monkfish fillets (180g each)
- 2 tbsp olive oil
- Sea salt
- Freshly ground white pepper
Champagne Beurre Blanc
- 150 ml Champagne or dry sparkling wine
- 60 ml white wine vinegar
- 2 shallots, finely diced
- 180 g cold butter, cubed
- Splash of double cream
- Lemon juice
Vegetables
Garnish
- Pea shoots
- Bronze fennel
- Chive oil
- Edible flowers
- Lemon zest
- Micro herbs
Instructions
Prepare the Velouté
- Cook the shallot and garlic gently in butter.
- Add cauliflower, saffron and vegetable stock.
- Simmer until completely tender.
- Blend until silky smooth.
- Finish with cream and pass through a fine sieve. Keep warm.
Make the Pea Purée
- Cook peas for 2 minutes.
- Refresh immediately in iced water.
- Blend with butter and mint until vibrant green.
- Pass through a sieve. Season lightly.
Prepare the Monkfish
- Pat the monkfish dry.
- Season lightly with white pepper.
- Wrap each fillet completely with overlapping slices of San Michele Speck. Refrigerate for 15 minutes.
Cook the Fish
- Heat olive oil in a heavy pan.
- Sear each wrapped fillet until the speck becomes crisp and golden.
- Transfer to a 180°C oven for 6–8 minutes.
- Rest for 5 minutes
Char the Leeks
- Blanch baby leeks.
- Sear in butter until caramelised and lightly charred. Season with sea salt.
Champagne Beurre Blanc
- Reduce Champagne, vinegar and shallots until almost dry.
- Whisk in cold butter one cube at a time. Add a splash of cream for stability.
- Finish with lemon juice. Do not boil.
Michelin-Style Plating
- Spread a smooth crescent of saffron cauliflower velouté across one side of a warm plate.
- Pipe three elegant dots of pea purée.
- Slice the speck-wrapped monkfish into thick medallions and arrange neatly on the velouté.
- Place charred baby leeks alongside for height.
- Spoon Champagne beurre blanc delicately around the fish.
- Finish with chive oil, edible flowers, bronze fennel, pea shoots and finely grated lemon zest.
Notes
For the best results, ask your fishmonger to trim the monkfish into evenly sized fillets. This helps the fish cook uniformly and creates an elegant presentation.
Bring the monkfish to room temperature for 15–20 minutes before cooking. This promotes even cooking and prevents the centre from remaining undercooked while the speck crisps.
Wrap the San Michele Speck tightly around the fish with a slight overlap. As it cooks, the speck will become beautifully crisp while naturally basting the monkfish, keeping it moist and tender.
Avoid adding too much salt before cooking, as the speck already contributes a savoury, lightly salted flavour.
The Champagne beurre blanc should be prepared over low heat and never allowed to boil after the butter has been incorporated, otherwise the sauce may split.
For an authentic Michelin-style finish, warm your serving plates before plating. This keeps the sauces silky and the fish at the perfect serving temperature.
If fresh saffron is unavailable, use high-quality saffron threads rather than powdered saffron for a cleaner flavour and vibrant golden colour.
Fresh micro herbs, bronze fennel and edible flowers should be added just before serving to preserve their freshness and visual appeal.
Vegan Version
Transform this recipe into an elegant plant-based dish by replacing the monkfish with thick slices of king oyster mushrooms, roasted celeriac steaks, or pressed extra-firm tofu.
Instead of San Michele Speck, wrap the vegetable or tofu with thin ribbons of smoked aubergine, smoked carrot, or a layer of marinated rice paper brushed with smoked paprika and olive oil to recreate a delicate smoky flavour.
Replace the butter, cream and Parmesan with high-quality vegan alternatives:
- Use vegan butter for the velouté and beurre blanc.
Replace double cream with oat or soy cream.
Use nutritional yeast or a vegan Parmesan alternative to add savoury depth.
Nutrition
Serving: 520g | Calories: 660kcal | Carbohydrates: 18g | Protein: 47g | Fat: 38g | Saturated Fat: 20g | Sodium: 1050mg | Fiber: 6g
