Sage-Filled Monkfish with Prosciutto di San Daniele and Potato-Grana Padano Soufflé
Medium
4 people
50 min
Andreas Berndt
Ingredients:
- 1 Monkfish fillet around 1 kg
- 8 slices of Prosciutto di San Daniele
- ½ bunch of sage
- 750 g of floury potatoes
- 100 g grated Grana Padano
- 3 egg yolks
- 3 egg whites
- 1 tablespoon of butter
- salt, pepper
- nutmeg, breadcrumbs
Preparation: