Roast Monkfish

Name: Roast Monkfish
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 59
Cuisine: Global
Ingredients: 2 EGG YOLK YOLKS; 59 servings FISH STOCK 1 - GLASS; 1 DRIED GARLIC HEAD; 2 GARLIC CLOVES; 150 GREEN SNAP BEANS GR; 59 servings MONKFISH LOINS, CLEANED - 800KG; 1 Tbsp OLIVE OIL - 0.05 UNI; 4 OLIVE OIL TABLESPOONS; 59 servings OLIVE OIL - HALF GLASS; 300 ONIONS GR; 1 PAPRIKA TABLESPOON; 1 teaspoon PEARS - 4 UNI; 1 PLUM TOMATOES KG; 1 Tbsp WHOLE PO ATOES - 12 UNIT; 1 Tbsp SAL - 1 PINCH; 1 Tbsp SAL - TO TASTE; 1 teaspoon SNOW PEAS - 16 UNI; 1 Tbsp GREEN S RING BEANS - 12 UNIT; 1 SUGAR PINCH

Roast Monkfish might be a good recipe to expand your main course repertoire. One portion of this dish contains around 56g of protein, 34g of fat, and a total of 743 calories. This recipe serves 58. Head to the store and pick up string beans - 12 unit, fish stock 1 - glass, olive oil - half glass, and a few other things to make it today. To use up the pears you could follow this main course with the Cornmeal Crepes with Figs and Pears as a dessert. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes about 5 hours. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

MAKE PORTIONS BY DIVIDING THE MONKFISH IN TWO 100 GRAM SECTIONS. COOK THE WHOLE POTATOES IN THE FISH STOCK. BLANCH THE GREEN BEANS AND SAUTE WITH THE POTATOES.SCORE THE FISH AND ADD TO THE VEGETABLES PAN, BASTE WITH THE SAUCE AND HEAT EVERYTHING TOGETHER. FOR THE SAUCE, FRY A TABLESPOON OF THE PASTE BASE, BASTE WITH THE FISH STOCK AND REMOVE FROM HEAT, ADD THE PEAR PUREE AND GARLIC MAYONNAISE, CONTINUE BEATING WITH A WHISK SO THE INGREDIENTS DO NOT SEPARATE, STRAIN AND RESERVE.FOR THE GARLIC MAYONNAISE, MAKE A PUREE OF ROASTED GARLIC WITH THE EGG YOLKS AND DRIZZLE IN THE OIL, BAKE THE PEARS WITH THE SKIN ON, REMOVE THE MEAT OF THE FRUIT AND CRUSH IT, BASTE IT WITH THE FISH STOCK AND BLEND WITH THE GARLIC MAYONNAISE.SOFREGIT - MINCE THE ONION AND STEAM IT COVERED, THEN INCREASE THE HEAT AND ADD THE GARLIC, PAPRIKA AND TOMATO (SEEDED AND MINCED) IN THAT ORDER. COOK FOR ABOUT 4 HOURS UNTIL IT BECOMES A COMPOTE.

Ingredients you will need

Aioli

Roasted Garlic

Green Beans

Fish Stock

Vegetable

Egg Yolk

Monkfish

Potato

Base

Paprika

Garlic

Tomato

Fruit

Ground Meat

Onion

Pear

Fish

Meat

Cooking Oil

Equipment you will use

Oven

Whisk

Frying Pan

Equipment

Oven

Whisk

Frying Pan

Ingredients

Servings:

EGG YOLK YOLKS 59servings

FISH STOCK 1 - GLASS 1

DRIED GARLIC HEAD 2

GARLIC CLOVES 150

GREEN SNAP BEANS GR 59servings

MONKFISH LOINS, CLEANED - 800KG 1Tbsp

OLIVE OIL - 0.05 UNI 4

OLIVE OIL TABLESPOONS 59servings

OLIVE OIL - HALF GLASS 300

ONIONS GR 1

PAPRIKA TABLESPOON 1teaspoon

PEARS - 4 UNI 1

PLUM TOMATOES KG 1Tbsp

WHOLE PO ATOES - 12 UNIT 1Tbsp

SAL - 1 PINCH 1Tbsp

SAL - TO TASTE 1teaspoon

SNOW PEAS - 16 UNI 1Tbsp

GREEN S RING BEANS - 12 UNIT 1

SUGAR PINCH

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Loveblock Pinot Gris. It has 4.6 out of 5 stars and a bottle costs about 24 dollars.