Artichoke cream with monkfish, poached egg and powdered Iberian ham

You will need the following


200 gr of monkfish

4 eggs

8 artichokes

1 lemon

Sprigs of parsley

1l of artichoke stock

4 slices of Iberian ham

Olive oil

1 L Natural Organic Artichoke Broth Aneto

caldo alcachofa aneto


Step by step

Peel the artichokes, remove all the outer leaves, until reaching the heart. Reserve in cold water with a squeezed lemon or sprigs of parsley, so that they do not turn brown.. Dice the monkfish
.Drain the artichokes, place them in a pot, pour in the artichoke stock then add some parsley sprigs, bring to the boil, for 20 minutes. Remove the parsley and whizz the mixture up in a food processor with a drizzle of olive oil then then strain through a chinois.
Brown the monkfish in a frying pan with olive oil, season to taste
To make the poached egg, take 4 squares of cling film, add a little oil, place an egg in the center, tie and boil in water for 3 or 4 minutes, remove from the heat, remove the cling film and reserve. Place the ham in the microwave, heat for 1 minute at maximum power, dry with absorbent paper then grind into a powder
Serve the cream of artichoke, with the egg, monkfish and powdered ham. Enjoy it!

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