Nutrition Facts
4 servings
4
Recipe for Monkfish in the Armorican Style, Harlequin Carrots
Discover a recipe for monkfish with a vegetable medley, perfect for dinner. This recipe featuring monkfish, carrots, crabs, and tomato paste is foolproof and ideal for delighting your guests.
Ingredients
4 Monkfish fillets
600 Carrot
150 Purple carrot
60 Butter
1 Onion
1 Carrot
2 cloves Garlic
1 Tomato paste
5 Liquid cream
Olive oil
Espelette pepper
Directions
1
In a skillet, sauté the crabs in olive oil until they turn red. Add the diced carrots and onions.
2
Sauté the aromatic garnish, flambé with brandy, add white wine, then reduce.
3
Moisten with fish stock, and add a bouquet garni, crushed garlic, and tomato paste. Season with salt and chili pepper.
4
Cook for 20 minutes. Crush the shells with a rolling pin and skim regularly. Cook again for 20 minutes.
5
Strain through a sieve and then through a fine mesh. Reduce the sauce by boiling it. Add cream and thicken with starch if needed. Adjust the seasoning.
6
Brown the pieces of fish in a pan with olive oil. Season with salt and paprika. Finish cooking in the oven at 200°C for 8 minutes (depending on the thickness of the pieces).
7
Cut the carrots into sticks or cubes. Cook separately in boiling salted water. Drain and cool, then sauté them in butter.
8
To finish, plate the monkfish and carrots on dishes, and drizzle with the sauce.
Ingredients
Ingredients
4 Monkfish fillets
600 Carrot
150 Purple carrot
60 Butter
1 Onion
1 Carrot
2 cloves Garlic
1 Tomato paste
5 Liquid cream
Olive oil
Espelette pepper
Directions
Directions
1
In a skillet, sauté the crabs in olive oil until they turn red. Add the diced carrots and onions.
2
Sauté the aromatic garnish, flambé with brandy, add white wine, then reduce.
3
Moisten with fish stock, and add a bouquet garni, crushed garlic, and tomato paste. Season with salt and chili pepper.
4
Cook for 20 minutes. Crush the shells with a rolling pin and skim regularly. Cook again for 20 minutes.
5
Strain through a sieve and then through a fine mesh. Reduce the sauce by boiling it. Add cream and thicken with starch if needed. Adjust the seasoning.
6
Brown the pieces of fish in a pan with olive oil. Season with salt and paprika. Finish cooking in the oven at 200°C for 8 minutes (depending on the thickness of the pieces).
7
Cut the carrots into sticks or cubes. Cook separately in boiling salted water. Drain and cool, then sauté them in butter.
8
To finish, plate the monkfish and carrots on dishes, and drizzle with the sauce.
Notes
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