800 g of fresh monkfish the fishmonger clean and cut into slices
3 glasses of wine recommended
2 white onions
300/350 g of carrots
1 bunch of parsley
extra virgin olive oil, flour and salt q.s.
Recommended wine: Valdobbiadene Prosecco Superiore DOCG Spumante Extra Dry
The fishmonger will have taken away even the skins to monkfish, if not, eliminate it gently using a boxcutter very sharp not to break the slices. Wash them and then dry them, then pass them in the flour by removing the excess. Clean and wash the onions, then cut into thin slices. In a pan pour a few tablespoons of oil, add the onions into slices, the fish slices, season with salt and sprinkle with a little wine. Wash the parsley and splintered with your hands. Clean and wash the carrots, then steam them, then keeping them warm. Cover the pot and cook over medium heat the fish for about forty minutes making sure it does not stick to the bottom (if wet with hot water). Serve the fish with the sauce warm irrorandolo formed, with the accompaniment of boiled carrots sliced fish and carrots and sprinkle with parsley.