Monkfish with giardiniera
Instructions
Separate the four monkfish fillets.
Prepare the boiling in 60 cl of water and 1/2 glass of wine, carrot, turnip, onion and garlic cut into pieces not too small.
Join the aromas, the flesh of the tomatoes, fish bones and heads of sole and monkfish.
Simmer covered to moderate flame for about thirty minutes.
Meanwhile, after eliminating the rind from the bacon, cut into cubes.
Peel the shallots, carrots and radishes, wash them and cut them into small cubes.
Peel the celery root and cut it into pieces a little bigger.
Peel the potatoes, wash them and cut them into cubes.
In a pan you blast the bacon until the fat melts.
Join 100 g butter, melt and add the shallots, carrots, radishes, celery and potatoes.
Cover the Pan and simmer over medium heat for about 20 minutes, stirring occasionally.
Add the peas, salt and pepper lightly.
When vegetables are cooked, disponetene 2/3 on the bottom of a baking dish, lay over fish fillets and cover with the remaining vegetables.
Heat the oven to 200 degrees.
Pour 1/2 glass of white wine into the Pan where you have cooked vegetables.
Do heat stirring and add the comic through a sieve.
Bring to the boil, lower the heat and let boil until the liquid has reduced by half.
Pour half of the liquid on the fish and cook in the oven uncovered for twenty minutes.
Bring to a boil the rest of the comic and add little by little butter churned with the flour, until smooth and thick sauce.
Let simmer a few minutes and add the cream.
Pour the sauce over the fish to serve.
Ingredients and dosing for 6 persons
- 1000 g of monkfish (angler fish)
- 115 g of butter
- 3 shallots
- 100 g of carrots
- 100 g of radishes
- 200 g of celery
- 400 g of new potatoes
- 250 g of shelled peas
- 1/2 cup of dry white wine
- 15 g of flour
- 5 tablespoons of cream
- Salt
- Pepper
- For the broth:
- 2 sole (fish bones and heads)
- 1 carrot
- 1 rapa
- 1 onion
- 2 tomatoes
- 1 clove of garlic
- 1 clove
- 1/2 cup of dry white wine
- 1 bunch of smells
- Salt
- Pepper