John Myers
Contents
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Ingredients
Chilli carrots
- 1 bunch Carrots
- 1 Onion
- 25 g Butter
- 1 pinch Pepper White
- 1 pinch Salt
- 1 tbsp Sugar fine
- 100 ml White wine
- 1 Chilli pepper
Seaweed
- 200 g Passepierre algae
- 1 Onion
- 2 tsp Dijon mustard
- 1 pinch Salt
- 1 pinch Pepper
- 100 ml White wine
- 25 g Butter
monkfish
- 1 kg Monkfish fillet
- 1 shot Olive oil
- 1 pinch Salt
- 1 pinch Pepper
- 1 tbsp Flour
Instructions
Chilli carrots
- Peel the carrots with the chilli carrots, cut off the green bunch up to 2 cm and place in boiling sugar-salt-water for 6 minutes and poach.
- Then place the carrots in an ice cube bath for about 20 minutes. Remove the carrots and cut into thin slices. Now peel and cut the onion and briefly wash off the algae.
- Heat the butter in the pan and let it heat up with a tablespoon of sugar (do not caramelize). When the butter becomes frothy with the sugar, the onion can be added and then the carrots, after cooking for 2 minutes, deglaze with white wine. Then add the chopped chilli, pepper and salt.
Seaweed
- Wash the algae briefly. Melt the butter in a pan, add a pinch of pepper. Then add the chopped onion, mustard and finally the seaweed and deglaze with the white wine. Salt and pepper. The algae may only be heated up for a short time, otherwise they will turn brown and mushy !!
monkfish
- Cut the monkfish into small fillets, then season with salt and pepper. Then dip the monkfish in flour with only one side, this side is then seared in the pan with olive oil for about 4 minutes, then turn and remove the pan from the heat.
Nutrition
Serving: 100gCalories: 101kcalCarbohydrates: 3.7gProtein: 10.5gFat: 3.9g
