Anglerfish in sauvignon on leek sauce
Instructions
Boil the medallions of monkfish, cleansing and compiled in the comics or in vegetable broth.
for the sauce boil the leeks, coarsely chop them into rings and brasateli in a little water.
When they are well tender, beat them and puree through a sieve.
Warm Leek puree in a pan, squirt with sauvignon and let reduce to the desired consistency.
Season and before serving add cold butter flakes.
Briefly Cook asparagus tips, keeping crisp, together with juniper berries.
Place the sauce on hot dishes and lean over the medallions of monkfish and asparagus.
Ingredients and dosing for 4 persons
- 8 medallions of monkfish (angler fish) of 80 g
- Fish fumet (or vegetable stock)
- 6 stalks of leek
- 4 cups of wine sauvignon
- Salt
- Pepper
- Butter
- 200 g of tender asparagus tips
- 20 berries juniper