John Myers
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Monkfish in Filo Pastry with Barley Risotto and Caramelized Fennel Vegetables
The perfect monkfish in filo pastry with barley risotto and caramelized fennel vegetables recipe with a picture and simple step-by-step instructions.
monkfish
- 800 g Monkfish fresh
- Salt and pepper
- Fish seasoning
- 2 tbsp Freshly squeezed lemon juice
- 1 packet Filo pastry
- 1 Pc. Protein
- 4 Pc. Fennel bulbs
- 2 Pc. Shallots
- 1 Pc. Clove of garlic
- 1 tbsp Olive oil
- 3 tbsp Sugar brown
- 300 ml White wine dry
- 400 ml Fish stock
- 1 tsp Curry powder
- 1 tsp Paella seasoning
- 200 ml Rama Cremefine for whipping
- Plant cream
Barley risotto
- 400 g Barley pearl barley
- 800 ml Vegetable broth
- Fresh smooth parsley
- 50 ml White wine
- 100 g Parmesan
- 2 tbsp Cream cheese
monkfish
- Dice the fish fillet and season with salt, pepper, fish spice and lemon juice. Spread out the foiled pastry sheets, brush the edges with egg white and place the marinated fish cubes in a line on a filo sheet. Fold in the sides and roll up. Proceed in this way until the fish is used up. Clean the fennel and slice it thinly. Peel shallots and garlic. Heat the olive oil in the pan, sauté the fennel, shallots and garlic. Now sprinkle the vegetables with the sugar and slowly caramelize. Deglaze with white wine and let it boil down almost completely. Add the fish stock and season with curry and paella seasoning. Let the liquid boil down halfway so that it gets a creamy consistency. Finally stir in Cremefine (cream). Heat the vegetable cream in a large pan and slowly bake the fish rolls until crispy.
Barley risotto
- For the risotto, put the pearl barley with the vegetable stock in a microwave-safe saucepan and cook in the microwave for 20 minutes until the vegetable stock has boiled down. Stir in parsley, Parmesan, wine, salt and pepper and cook in the microwave again for 5 minutes. Finally stir in the cream cheese and serve.
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