Bocconcini di Rana Pescatrice in Crosta di Mandorle – Almond-Crusted Monkfish Bites
Category: Appetizers
Servings: 20 bites
Ingredients
Ingredient | Quantity |
---|---|
Monkfish tail (cleaned) | 600g |
Almond flour | 110g |
Bread crumbs | 40g |
Lemon zest | Half a lemon |
Extra virgin olive oil | As needed |
Sea salt | As needed |
Black pepper | As needed |
Fresh mint | As needed |
Fresh parsley | As needed |
Fresh rosemary | As needed |
Fresh thyme | As needed |
Fresh marjoram | As needed |
Fresh savory (optional) | As needed |
Fresh basil | As needed |
Instructions
To prepare these crispy and flavorful almond-crusted monkfish bites, begin by ensuring that your monkfish tail is cleaned and ready for cutting. Start by slicing the monkfish into bite-sized pieces, approximately 3-4 cm in size. Try to cut the pieces evenly to ensure uniform cooking when baked. Place the pieces in a bowl and set them aside.
Next, prepare the almond crust mixture. In a separate bowl, combine the almond flour with the breadcrumbs. If you can’t find almond flour, you can easily make your own by lightly toasting 110g of almonds in the oven for about 5-6 minutes and then blending them into a fine texture with a food processor. This will mimic the consistency of almond flour perfectly.
Once the almond flour and breadcrumbs are mixed together, add the finely chopped herbs. You can include mint, parsley, rosemary, thyme, marjoram, and a pinch of savory (if available). These herbs will add aromatic depth and freshness to the crust. For an extra zesty touch, grate the zest of half a lemon directly into the mixture, adding a bright citrusy flavor.
Season the mixture with a pinch of salt and pepper to taste, and mix everything thoroughly to ensure the flavors are well incorporated.
Now it’s time to coat the monkfish pieces. In a separate bowl, pour a little extra virgin olive oil. Dip each monkfish piece one by one into the oil, ensuring it’s evenly coated. Then, transfer the oiled monkfish into the almond crust mixture, pressing gently so the crumbs stick well to the surface. Repeat the process until all the pieces are coated.
Prepare a baking sheet by lining it with parchment paper. Drizzle a little olive oil over the paper to prevent sticking. Place the breaded monkfish bites on the sheet, ensuring they are spaced apart evenly for optimal cooking. Bake them in a preheated oven at 250°C (482°F) in static mode for about 10-12 minutes. If you’re using a fan-assisted oven, set the temperature to 220°C (428°F) and bake for 8-10 minutes.
For a beautifully golden and crisp crust, you can leave the monkfish in the oven for an additional 2 minutes. Keep an eye on them to avoid overcooking.
Once done, remove the almond-crusted monkfish bites from the oven and allow them to cool slightly before serving. These crispy, aromatic bites are the perfect appetizer for any occasion. Enjoy the delicate flavor of monkfish enhanced by the crunchy almond crust and the fresh, herbaceous notes from the seasoning.
Serving Suggestion:
Serve these monkfish bites as part of a seafood platter, paired with a tangy dipping sauce such as aioli or a zesty lemon butter sauce. The crispy crust combined with the tender, flaky fish makes them an irresistible treat for guests.
Perfect for a light appetizer or as a starter to a larger meal, these almond-crusted monkfish bites will surely impress with their delicate flavors and elegant presentation.