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Receta Baked Monkfish With Creme Fraiche In Foil (Coda Di Rospo In Cartoccio)
Add a photoRaciónes: 6
Ingredientes
- 6 x 200g pcs monkfish fillet
- 2 Tbsp. fresh rosemary
- 3 clv garlic peeled and cut into slivers
- 100 gm butter melted sea salt and freshly grnd black pepper
- 6 x dessertspoons creme fra"che
- 6 x dessertspoons extra dry white vermout
Direcciones
- Preheat the oven to 200C/400F/Gas 6.With a sharp knife make tiny slits proportionately all over the monkfish and insert 23 rosemary leaves a sliver of garlic and some salt and pepper halfway into each.
- Make six rectangles of doubled foil dull side out.
- Brush with butter and place a piece of monkfish in the centre of one half of the foil.
- Put a dessertspoon of creme fra"che on top.
- Fold the other half of the foil over the monkfish and then fold the sides in tightly but leave the top open.
- Pour a dessertspoon of vermouth into each parcel and seal well.
- It is essential for the package to be airtight to stop the steam escaping.
- Place the foil pkgs. on a baking tray and bake at the top of the preheated oven for 20 min.
- Serve immediately with the juices.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 6 servings | |
| Calories 277 | |
| Calories from Fat 148 | 53% |
| Total Fat 16.73g | 21% |
| Saturated Fat 9.32g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 133mg | 6% |
| Potassium 820mg | 23% |
| Total Carbs 1.15g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.02g | 0% |
| Protein 29.24g | 47% |
