1. Monkfish with Curry and Yellow-wine

    with Curry and Yellow-wine

    800 g of monkfish,
    4 carrots, 2 Zucchini,
    1 Apple,
    1 clove garlic,
    25g of butter, 1 glass of wine yellow d'Arbois
    Instant fish stock.
    rinse the monkfish, Pat dry it and wholesale cut of.
    Peel vegetables and cut them into sticks.
    Immerse them 3 minutes in boiling salted water.
    Peel and grate the Apple. Peel and crush the garlic.
    To heat the stock and Vin Jaune in a casserole, add the grated Apple and a spoon of curry, salt, pepper, and reduce to medium heat.
    Heat 25g butter in a pan, add the pieces of monkfish and brown them on all sides.
    After 2 minutes, add the garlic and vegetable sticks and let come back again 2 minutes. Salt and pepper moderately.
    Add 25cl of fresh cream in the sauce with Curry, and heat gently.
    Presentation of the dish:
    at the time of serving, arrange the vegetables on the plate, divide the top fish and cover with hot sauce.
    Server with a plain Basmati rice.
    Recipe of Yvette Gonet

    Product 11 of 28

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