Monkfish bread with tomato and yoghurt sauce

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Monkfish bread with tomato and yoghurt sauce

Monkfish bread with tomato and yoghurt sauce





Ingredients
Number of people
-
6
+

1.2 kg of monkfish

1 bag of fish broth short stock

3 yoghurts

2 lemons

130 g tomato paste

12 basil leaves

1/2 bunch of chives

Pepper

Salt




Preparation 
TOTAL TIME: 1H30
Preparation: 30 min
Cooking time: 1 h
Step 1
Preheat the oven to 180°C (thermostat 6).
Step 2
In a casserole dish, simmer the monkfish for 15 minutes in the court-bouillon.
Step 3
Make an omelette with the eggs and add the juice of 1 lemon and tomato paste.
Step 4
Add the fish cut into pieces.
Step 5
Butter and flour a mold. Pour in the preparation, put it in a double boiler and put it in the oven for 1 hour of cooking.
Step 6
Allow to cool.
Step 7
Mix the yoghurts with the lemon juice, chopped herbs, salt and pepper.
Step 8
Serve the cold terrine with sauce.
I add my grain of salt

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