Roast monkfish in herb aïoli

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Roast monkfish in herb aïoli

Roast monkfish in herb aïoli





Ingredients
Number of people
-
4
+

1 monkfish tail of 1.2 kg (ask your fishmonger to "bone it" and tie it up like a roast)

Seasonal!!! 
3 cloves of garlic

1/2 bunch of flat-leaf parsley

Seasonal!!! 
1/2 bunch of basil

Seasonal!!! 
2 sprigs of tarragon

Seasonal!!! 
1/2 bunch of chervil

1 egg yolk

7.5 cl olive oil

7.5 cl sunflower oil

1 tablespoon mustard

1/2 lemon

Pepper

Salt


Preparation 
TOTAL TIME: 1 HR
Preparation: 30 min
Cooking time: 30 min
Step 1
Start with the herb garlic.
Step 2
Make a mayonnaise with egg yolk, mustard, crushed garlic cloves and oils. When it is taken, add the juice of the half lemon, salt, pepper and all the chopped herbs.
Step 3
Cook the monkfish roast over high heat in a casserole dish with a little olive oil, turning it over so that it is golden on all sides. Lower the heat and continue cooking under cover for 20 minutes.
Step 4
Remove from heat, pour in the herb garlic and let stand 5 minutes before serving.
Author's note
Serve with steamed potatoes or zucchini.

I add my grain of salt

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