Alberto`s Monkfish with Ribbon Noodles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 600 g monkfish fillet (s)
- 400 g cream
- 500 ml broth, not too strong
- 80 ml Noilly Prat
- 1 red pepper (s)
- 2 carrot (s)
- 2 zucchini
- 1 onion (s), finely chopped
- 1 clove garlic
- 0.2 g saffron powder
- 2 tablespoon dill, chopped
- butter
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the monkfish into pieces. Sear well seasoned, hot and short. Put aside.
- Cut the zucchini, carrots and peppers into fine strips and place in salted boiling water. Blanch 3 - 5 minutes and rinse with cold water. This means that the vegetables retain their strong color. Put aside.
- Fry the onions and garlic in the butter until translucent. Add the Noilly Prat and let it evaporate. Dissolve the saffron in the hot broth and add. Bring to a boil. Pour in the cream and reduce by 1/3. Season to taste. Add the dill, paprika and zucchini and mix in.
- Put the fish fillet pieces on top of an ovenproof dish.
- Gratinate under the grill.
- Homemade ribbon noodles or tagliolini are enough.
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