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


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

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