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Caramelised Monkfish Tail Carrot Pulp with Green Aniseed & Vegetable Pickles by Les Roses
Ingredients
For the fish
- 1 monkfish tail of 1.8 –2 kg
- 500 g carrot
- 10 g of green anise
- 200 g vegetable stock
- 300 g of Kadaïf noodles (fine Turkish noodles)
- Sesame oil
- 50 g semi-salted butter
For the pickles
- 1 l of water
- 60 g white spirit vinegar
- 80 g sugar
- 2 star anise
- 3 g peppercorns
- 3 g fennel seeds
- 3 g of mustard seeds
- Thyme/ laurel
- Vegetables of your choice for pickles (carrots, onions, cauliflower, fennel...)
Instructions
The fish
Have the monkfish fillets cleaned and filleted by your fishmonger, then cut into 6 portions.
The pickles
1. Prepare the pickles: cut the vegetables into thin strips. Gather all the ingredients for the pickles and bring them to the boil, pour the boiling preparation over the thin slices of vegetables and leave to marinate in the fridge for at least 24 hours.
2. Peel and wash the carrots, cook them in a vegetable stock with the green anise. Once cooked, mix and blend with the butter.
3. Mix the Kadaïf noodles with a dash of sesame oil. Sea- son with salt and pepper. Place in a mould of your choice without packing down too much and bake in the oven at 180°C until coloured.
4. Just before serving, caramelise the monkfish portions in a very hot non-stick pan and finish cooking with a knob of butter, the heart should still be pearly (3 – 4 minutes).
5. Arrange on a plate: the Kadaïf noodles, a little carrot purée with green aniseed, then the previously drained vegetable pickles and finish with the monkfish.
Recipe : CASINO2OOO