Monkfish with fennel
Instructions
In addition to preparation and cooking time, you have to take into account 1 now necessary for the marinade.
Peel the onion, cut into thin slices; put it in a saucepan, add the peppercorns, bay leaf, salt, white wine and the same amount of water.
Bring slowly to the boil, simmer for 15 minutes.
Let cool.
Meanwhile Peel the fennel, wash it, hold aside leaves, cut the onion into thin slices.
Pour the yogurt into a bowl, salt and pepatelo.
Squeeze the garlic over the Terrine; chop the green leaves of the fennel and add them with the other herbs.
Squeeze the lemon, add the juice and the mustard.
Mix well.
Put the fennel slices in Bowl, stir, cover and let marinate in the refrigerator.
Rinse the monkfish, immerse it in the saucepan, bring slowly to a boil.
Lower the heat and let simmer for twenty minutes.
Drain fish, remove the bone, cut it into pieces, let it cool down.
Add the cold fish in Bowl and put it back in the refrigerator for thirty minutes.
Browse the lettuce, wash it, dry it, cut it into strips, coated with a plate.
Pour in the contents of the bowl, garnish with olives and serve.
Ingredients and dosing for 4 persons
- 750 g of monkfish (angler fish)
- 1 faggot
- 8 stuffed olives
- 1 head of lettuce salad
- 1 jar of yoghurt
- 1 clove of garlic
- 1 teaspoon of tarragon
- 1 lemon
- 30 cl of white wine
- 10 g of pepper
- 1 onion
- 1 leaf of laurel
- Salt