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Ингредиенты
- 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
- Â Â Extra virgin olive oil
- 50 gm Pancetta
- Â Â 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
- Â Â Lemon juice
- Â Â Salt and pepper
- 2 Tbsp. Snipped chives
Инструкции
- Preheat oven to 200c/400f.
- 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.
- 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.
- 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.
- 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 226g | |
| Calories 681 | |
| Calories from Fat 592 | 87% |
| Total Fat 67.3g | 84% |
| Saturated Fat 41.45g | 166% |
| Trans Fat 0.0g | |
| Cholesterol 196mg | 65% |
| Sodium 1150mg | 48% |
| Potassium 340mg | 10% |
| Total Carbs 6.55g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.2g | 1% |
| Protein 12.19g | 20% |
