![]() ![]() Add the peas and carrots to the plate and spoon some of the butter sauce over - add the crispy fried leeks. Reheat the peas and carrots in some of the butter sauce. Ingredients 4 pieces of monkfish tail fillet, about 150g each 100ml fish stock Pinch of saffron strands Sea salt and freshly ground black pepper 30g. Cook till interior temperature reaches 135F. Keep the butter emulsion at about 150-160F and add the fish chunks. I prefer to use a milk aerolatte to make the beurre monte. Once an emulsion has formed continue to add butter. Prepare the beurre monte by whisking 1 T butter into a tablespoon of water that has been heated. Dry the fish with a paper towel and resalt. Salt the monkfish and let the fish come to room temperature - about 10-15 minutes. Peas and carrots - Par boil for 5 minutes and refresh with cold water then set aside. Do not let get too dark or they will taste bitter. Fill a pot 1 inch with frying oil and deep fry leeks till crispy. Garnish with radish slices, valeriana lettuce and more parsley, if desired.Crisp the leeks - julienne leeks, parboil in water for 1 minutes, dry with paper towels. Top with the monkfish and season with salt and freshly cracked black pepper. Divide the leeks in the center of two shallow bowls.Remove from heat and add the lemon juice, lemon zest, capers, thyme and parsley. Cook until the butter turns medium brown, about 3-4 minutes. Melt the butter in a large skillet over medium heat. In the meantime make the brown butter sauce.Remove from the water and let set on a cutting board. ![]() Add the monkfish fillets and cook for 5 minutes, or until completely white and no longer translucent.
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