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Black Truffles With Monkfish Tails


Preparation: 30 minutes  /  Cooking: 30 minutes


  • 4 monkfish tails, 5.29 oz each trimmed
  • 1.76 oz Fresh Black Winter Truffles
  • ½ cup extra virgin olive oil
  • 1.05 fl oz white wine vinegar
  • salt and fresh ground black pepper
  • 2 cloves crushed garlic
  • handful mixed salad


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  1. Using a Truffle shaver, finely shave two thirds of the fresh Truffles.
  2. Take a sharp knife and make deep incisions in parallel across one side of each monkfish portion.
  3. Insert one or two pieces of shaved Truffle into each incision.
  4. Season the fish with salt and freshly ground pepper and place in an oiled baking tray.
  5. Using a fine cheese grater, grate the remaining Truffles over the fish and drizzle with olive oil.
  6. Toss the mixed salad leaves in a bowl with the garlic, olive oil and white wine vinegar.
  7. Roast the fish for approx. 20 minutes and serve with the salad.

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