This week starts the beginning of the fish. It's been a while since I had you not moved. Soft palate and fragrant, monkfish is a fish that I particularly like. Serves 4 1 kg of monkfish tail 4 shallots 2 red peppers 4 carrots 2 zucchini 2 cloves garlic 20g fresh ginger 1 tbsp sesame seeds 1 tablespoon flour 2 tablespoons fish sauce 1 teaspoon sugar 2 tablespoons of extra virgin olive oil 1 pinch 5 flavors few sprigs fresh cilantro Salt and pepper Peel the carrots and zucchini, wash and cut into sticks.
Peel the peppers to the Bursar, remove the ends, open them in half and then cut them into empty plates. Cook each separately steamed vegetables, leaving them slightly crisp. Book. Remove the skins and extract the monkfish fillets. Cut into large cubes. Rinse and dry the pieces of monkfish then lightly flour and season the mixture of 5 flavors, salt and pepper.
In a saucepan, heat the olive oil and fry the monkfish pieces on each side. Book. Replace them in the casserole, garlic and chopped ginger. And melt 2 to 3 minutes, stirring. Pour the fish sauce and sugar and let caramelize slightly. Add the chopped shallots in half lengthwise. Cook 5 minutes.
Put the casserole in the pieces of monkfish, stir, cover and leave over low heat for 10 minutes. Add vegetables, stir again gently, always cook on low heat 5 min. In a nonstick skillet, brown the sesame seeds to dry. Dressage Pour into 4 cassolettes your preparation of monkfish and vegetables.
Sprinkle with sesame seeds. Add some chopped cilantro on top. A desire to escape arises .... .JPG)
Peel the peppers to the Bursar, remove the ends, open them in half and then cut them into empty plates. Cook each separately steamed vegetables, leaving them slightly crisp. Book. Remove the skins and extract the monkfish fillets. Cut into large cubes. Rinse and dry the pieces of monkfish then lightly flour and season the mixture of 5 flavors, salt and pepper.
In a saucepan, heat the olive oil and fry the monkfish pieces on each side. Book. Replace them in the casserole, garlic and chopped ginger. And melt 2 to 3 minutes, stirring. Pour the fish sauce and sugar and let caramelize slightly. Add the chopped shallots in half lengthwise. Cook 5 minutes.
Put the casserole in the pieces of monkfish, stir, cover and leave over low heat for 10 minutes. Add vegetables, stir again gently, always cook on low heat 5 min. In a nonstick skillet, brown the sesame seeds to dry. Dressage Pour into 4 cassolettes your preparation of monkfish and vegetables.
Sprinkle with sesame seeds. Add some chopped cilantro on top. A desire to escape arises ....
No comments:
Post a Comment