Summary

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

1. Cut the monkfish into pieces. Sear well seasoned, hot and short. Put aside.
2. 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.
3. 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.
4. Put the fish fillet pieces on top of an ovenproof dish.
5. Gratinate under the grill.
6. Homemade ribbon noodles or tagliolini are enough.