Christmas Scroll

We are not used to beer combined with fish and in a restaurant if someone drinks a beer while eating sea bass in salt we tend to think that the person is a little crazy. I thought of using the pairing of beer with fish fish not only as an accompaniment but as the dish itself. This dish challenges preconceived notions of what pairs well together.

The fish chosen is monkfish, which in my opinion for texture and flavor can best resemble meat and therefore marry well with beer. The experiment was very pleasant and I definitely will use this dish on the menu for Christmas Eve. Because of the shape of the dish and the poetry of the flavors I decided to name dish “Christmas Scroll.”

CHRISTIMAS SCROLL
Preparation time: 40 minutes | Cooking time: 60 + 15 minutes in the oven
(For 8 people)

1⁄2 pound of monkfish (cleaned and cut into small cubes)
1⁄2 pound of shelled jumbo shrimp
1⁄2 pound thinly sliced ​​leek (white part only)
2 sprigs of wild fennel
2 cloves of garlic
2 cups of water
1 heaped tablespoon of flour
2 teaspoons granulated for vegetable broth
3 tablespoons extra virgin olive oil
3 tablespoons of butter
1 bottle (33 cl.) of light beer
4 sheets of green lasagna sheets
1 bunch of chives
salt and pepper

  1. In a pan add the leeks and 2 tablespoons of olive oil and saute slowly, add the pieces of monkfish, raise the heat and after 5 minutes add 1/2 glass of beer. Allow to evaporate then add salt and pepper. Cook for about 15 minutes. The preparation should not be too dry. Keep warm.
  2. Cut the shrimp into small pieces. In a second pan put the garlic and 2 tablespoons of butter, as soon as it is hot, add in the shrimp and two tablespoons of beer.
    Evaporate over high heat for 5 minutes. Turn off and keep warm.
  3. Boil 2 cups of water with the granules for vegetable broth. At the same time also boil water and salt for cooking pasta.
  4. In a saucepan, add in about 1 tablespoon of butter and when melted add the flour, stirring with a wooden spoon and slowly pouring the vegetable broth to form a very thin sauce. When the sauce is ready add 2 tablespoons of beer.
  5. Take two tablespoons of sauce and pour into the angler to mix the preparation.
    Remove the garlic shrimp. Pour the sauce over the shrimp adding the chopped fennel.
  6. When the water for the pasta boils, add in a tablespoon of olive oil and 4 sheets of pasta. Cook for 15 minutes. Drain the pasta and without breaking the sheets and lay them on a cloth. Halve each sheet.
  7. Pour a spoonful of sauce with the monkfish on each sheet and wrap it around itself to form a roll. Tie with a chive.
  8. Grease a baking dish with the remaining butter, add 4 tablespoons of beer. Lay the rolls and cover with a sheet of aluminum foil, close the edges. Put the pasta in the oven to heat only, not browning, take care that the foil does not touch the rolls. Placing them in the oven at 350 degrees for 15 minutes.
  9. In a shallow dish pour a ladle of sauce with the shrimp, place on a roll and serve.

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