Mile Pupovac | Modern Plating

Monkfish is great, but it’s missing one very important thing we all love… fat.
That’s where lardo comes in. Thin slices of lardo wrap around the fish, adding richness, seasoning and a bit of protection while it cooks.
Basically, the lardo becomes a big fat bodyguard.
Low heat first, then a quick sear to get the outside golden.
The fish stays juicy with a nice golden crust, then gets served with chanterelles, peas, beurre blanc and a little chive oil.
Not a bad ending for a fish that just needed some fat.

Recipe is available through the link in my profile!

#monkfish #lardo #fish