Monkfish
with Curry and Yellow-wine
Ingredients:
800 g of monkfish,
4 carrots, 2 Zucchini,
1 Apple,
1 clove garlic,
25g of butter, 1 glass of wine yellow d'Arbois
,
cream,
Curry,
Instant fish stock.
Recipe:
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
