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Receta Monkfish With Chive Buerre Blanc
by Global Cookbook

Monkfish With Chive Buerre Blanc
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Ingredientes

  • 1 x Monkfish tail
  • 4 x Sundried tomatoes
  • 1 Tbsp. Minced basil
  • 1 Tbsp. Minced parsley
  • 1/4 x Red onion, minced
  • 1 x Clove garlic, minced
  •     Extra virgin olive oil
  • 50 gm Pancetta
  •     Salt and pepper
  • 1 x Shallot, finely minced
  • 1 Tbsp. White wine
  • 1 Tbsp. White wine vinegar
  • 2 x Tarragon stalks
  • 75 gm Butter, cool
  • 1 Tbsp. Double cream
  •     Lemon juice
  •     Salt and pepper
  • 2 Tbsp. Snipped chives

Direcciones

  1. Preheat oven to 200c/400f.
  2. 1 For the Monkfish: Remove the fat from the tail. Cut along either side of the bone, leaving 1" flesh still attached to the bone at the end. Remove the bone with scissors.
  3. 2 Combine the sundried tomatoes, basil, parsley, onion, garlic in a bowl, with a drizzle of extra virgin olive oil, salt and pepper. Stuff the monkfish with the mix. Wrap the pancetta around the monkfish, sealing underneath.
  4. 3 Sear in an ovenproof pan with a little extra virgin olive oil, and transfer to the oven for about 10 min, depending on size.
  5. 4 For the Buerre Blanc: In a saucepan put the shallot, white wine, white wine vinegar and tarragon. Boil and reduce to 1 tbsp. Whisk in the cool butter gradually, piece by piece. Add in the cream and a squeeze of lemon juice. Sieve, season and stir through the chives.