John Myers
Monkfish and Papilotte (Barbara Becker)
The perfect monkfish and papilotte (barbara becker) recipe with a picture and simple step-by-step instructions.
- 3 Bl. Parchment paper
- 500 g Monkfish fillet
- 1 Pc. Paprika
- 1 Pc. Zucchini
- 1 Pc. Organic lemon
- 1 tsp Olive oil
- 2 Pr Miami Spice
- 2 Pr Salt
- 1 Pr Pepper mix melange noir
- 60 g Butter
- 3 Pc. Sprigs of thyme
- 100 ml Champagne
- 1 Ta Jasmine rice
- Saffron
- 4 tbsp Pine nuts
- 4 Pc. Coriander sprig
- Soak saffron in warm water.
- Add the jasmine rice with the saffron water, salt and more water.
- Preheat the oven to 200 ° Celsius.
- Cut half of the peppers and zucchini into thin strips. Cut the lemon into very thin slices.
- Cut the monkfish into three pieces and place them in the middle of a piece of baking paper. Season with salt and Miami spice. Fan the lemon thinly on the fish and cover with the vegetable mixture. Spread a few flakes of butter on top and a sprig of thyme on each. Sprinkle with champagne.
- Fold the baking paper from the corners and place in the oven for 10 minutes.
- Grill the rest of the vegetables whole and then mix with pine nuts, coriander and sunflower oil to form a gremolata.
- Place the packet on three plates, open and add the jasmine rice and gremolata.
- 9 Image rights: Wiesegenuss
Facebook Comments