Stir-fried monkfish cheeks with asparagus and dried tomatoes

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Stir-fried monkfish cheeks with asparagus and dried tomatoes

Stir-fried monkfish cheeks with asparagus and dried tomatoes





Ingredients
Number of people
-
2
+

250 g monkfish cheek (about 6 beautiful pieces)

200 g asparagus tips

6 dried tomatoes

Semolina garlic

Basil

Olive oil




Preparation 
TOTAL TIME: 3H10
Preparation: 3 hrs
Cooking time: 10 min
Step 1
Marinate the cheeks of monkfish cut into pieces at least 3 hours in advance, with garlic, basil, dried tomatoes and a tablespoon of tomato oil.
Step 2
Toss well and put in the fridge, covered with a cling film.
Step 3
When preparing, take the fish out of the fridge, drain the asparagus, heat the olive oil in the frying pan.
Step 4
Remove the fish pieces from the marinade, leaving the tomatoes in the serving dish.
Step 5
Fry the monkfish cheeks with a little more herbs, lower the heat and add the asparagus.
Step 6
When everything is well grilled, return to the serving dish and mix with the sundried tomatoes.
Step 7
Serve with basmati rice or fresh tagliatelle.
I add my grain of salt

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