Delicious moments at home: Raclette pans with Tiroler Speck PGI Speck Julienne
Ingredients for 4 people
500 g monkfish medallions
100 g HANDL TYROL Tiroler Speck PGI Ham
Fresh sage leaves
Salt, olive oil
Mornay sauce:
30 g butter
30 g flour
½ l milk
Nutmeg
2 egg yolks
75 g grated Parmesan
50 g cream
Spinach:
1 shallot
½ clove garlic
200 g spinach leaves
50 g dried tomatoes
For refined fish dishes – Tiroler Speck PGI Ham
Method
Level of difficulty:
Hobby cook
Mornay sauce
- Melt the butter in a saucepan, sprinkle over the flour and cook out over a medium heat for 2 to 3 minutes, stirring until pale yellow in colour.
- Add the milk, stirring continuously with a balloon whisk. Bring to the boil and allow to simmer over a medium heat for 15 mins, stirring.
- Season the sauce with salt and nutmeg.
- Stir the egg yolk into the slightly cooled sauce.
- Stir in the cheese and cream, and thicken over a low heat, but do not allow to boil, until the cheese has melted.
Spinach
- Wash the spinach leaves in cold water. Wash the spinach leaves Finely dice the shallots and garlic and sweat in a frying pan with a little olive oil.
- Add the finely chopped dried tomatoes and allow the flavours to mingle.
- Stir in the spinach leaves, season with salt and nutmeg and allow the spinach to wilt.
Monkfish
- Slice the monkfish into medallions.
- Top each medallion with half a sage leaf and half a slice of Speck Ham.
- Cover all of the topped medallions with a sheet of plastic wrap and press down firmly.
At the table:
- Fry the monkfish on the grill plate until crisp. Tip: cook the ham side first.
- Divide the spinach mixture into the raclette pans, pour a little Mornay sauce over the top and place under the grill.
This recipe will also work cooked in a frying pan and the oven.
For a really great raclette evening, combine all three of our seafood raclette recipes.