Tidbits anglerfish to champagne

07999 TIDBITS ANGLERFISH to CHAMPAGNE INGREDIENTS for 4 PEOPLE 4 oysters, 1/2 lemon, brut champagne 15 cl, 20 cl of fresh cream, 80 g of salmon eggs, 1/2 sachet of Saffron, 3 teaspoons of chives, 800 g of monkfish fillets, 1 tablespoon peanut oil?, 20 g butter, dill, saltand pepper.

Open the oysters, remove the pulp from the platform and place in a small bowl and leave them for 20 minutes until the water will form.

Pour into a pan and drizzle with the lemon juice and bring to a boil, simmer for a few seconds.

Drain and filtratele dropping the juice in a saucepan.

Add the lemon juice, champagne, a little pepper and let it reduce until about 15 cl of gravy.

Add the fresh cream and bring to a boil.

Off the heat, stir the eggs of salmon, saffron and the chives.

Retificate of salt and keep this hot sauce.

Divide the fish flesh into 16 equal pieces, sprinkle the pretzels and pepateli.

Gently Brown them in a pan, with oil and butter, very hot.

Dip the oysters in the sauce and heat for a few minutes.

Spread oyster sauce into four plates and sprinkle the fillets of fish and oysters.

Sprinkle with sprigs of dill.