Roasted monkfish with Morels
- 400g (14 oz) of monkfish
- 1 bergamot
- 1 lemon caviar
- 70g of dried Morels
- 1 shallot
- 50cl of cream liquid
- Olive oil
1. Do rehydrate Morels 25 minutes in simmering water. Drain and keep the water for rehydration. To reduce this water to 3/4.
2. In a skillet, sweat a shallot, in a bit of olive oil, add the morels. Cook a few minutes. Add the cream to height and simmer 20 minutes to a small boil.
3. Season the monkfish at your convenience. Cook the fish for 20 minutes in a preheated oven at 210 ° C.
4. Put the morels to the bottom of a plate, add a section of lotte and finish with a few grains of caviar lemon and zest of bergamot.
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