Monkfish with vegetables and button mushrooms

Publiée le 21/07/2015

PEOPLE


4

INGREDIENTS


  • 4 pieces of monkfish
  • 4 button mushrooms
  • 1 tbsp sheep fresh cream 
  • 2 small turnips
  • 2 small rutabagas
  • 1 red pepper
  • 1 tomato
  • 3 garlic cloves
  • 2 tbsp oil organic basil macerate (one for vegetables and one for mushrooms)
  • 1 tbsp olive oil from Italy
  • Curry powder
  • salt and pepper




Mushrooms:
Cut raw mushrooms into strips and sprinkle with finely organic basil macerate, set aside.

Monkfish :
Arrange the pieces in a bowl and add the monkfish curry powder; stir well, cook it in a pot still for 20 minutes.
10 minutes to brown and the rest covered cooking (this will give you the juice).
Add salt and pepper after cooking.

Vegetables:
Wash, peel and cut the vegetables into small pieces and fry them in olive oil in a wok, cut garlic in half only. Cover for 20 to 30 minutes. At the end of cooking add the cream and a spoon of the oil macerate with herbs; mix and close the wok. Put on hold.

Arrange vegetables on a plate, add the whole monkfish or small pieces, sprinkle with the cooking juices and arrange them just raw mushrooms on top. Serve immediately.

Good tasting !

Côtes de Provence rouge 2008

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