Fried monkfish fillet on heart leaves in herb beurre blanc with pickled salsify roots.

Ingredients:

10 people:

1.5 kg monkfish fillet
100 g cornflour
a little oil
salt and pepper
5 heart leaves
1 l fish stock
200 g butter
approx. 100 g mixed herbs

Pickled salsify roots:
1 kg salsify roots
3 dl white balsamic vinegar
3 dl apple vinegar
3 dl water
400 g cane sugar
5 pcs star anise

Procedure:

1

Cut the monkfish fillet into 10 equal pieces and season with salt and pepper. Coat them in cornflour and fry for 2-3 minutes on each side in a pan. Boil the fish stock down to half, put it in a blender with the fresh herbs and the butter. Blend for 2 minutes. Rinse the heart leaves and cut into coarse pieces. Mix them with the blended fish stock.

Pickled salsify roots:
Peel the salsify roots and boil them for about 5 minutes. Then take them out of the boiling water. Boil a brine of white balsamic vinegar, apple vinegar, water, cane sugar and star anise. Pour the boiling stock over the salsify roots and cool. They can be used the day after they are made, or you can store them in the fridge for later use. You can also pickle other things in the same way e.g. asparagus, summer onions, carrots and beetroot.

Ingredients

Directions

1

Cut the monkfish fillet into 10 equal pieces and season with salt and pepper. Coat them in cornflour and fry for 2-3 minutes on each side in a pan. Boil the fish stock down to half, put it in a blender with the fresh herbs and the butter. Blend for 2 minutes. Rinse the heart leaves and cut into coarse pieces. Mix them with the blended fish stock.

Pickled salsify roots:
Peel the salsify roots and boil them for about 5 minutes. Then take them out of the boiling water. Boil a brine of white balsamic vinegar, apple vinegar, water, cane sugar and star anise. Pour the boiling stock over the salsify roots and cool. They can be used the day after they are made, or you can store them in the fridge for later use. You can also pickle other things in the same way e.g. asparagus, summer onions, carrots and beetroot.

Fried monkfish fillet on heart leaves in herb beurre blanc with pickled salsify roots.

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