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EatSmarter exclusive recipe

Monkfish

with Aquavit, Dill and Mustard Seeds
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Monkfish

Monkfish - Fine fare: Delicate monkfish in a flavorful broth

Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 12 h.
Ready in
Calories:
151
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie151 kcal(7 %)
Protein22 g(22 %)
Fat1 g(1 %)
Carbohydrates2 g(1 %)
Sugar added0 g(0 %)
Roughage1.5 g(5 %)
Vitamin A0.3 mg(38 %)
Vitamin D2.2 μg(11 %)
Vitamin E1.3 mg(11 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.1 mg(9 %)
Niacin5 mg(42 %)
Vitamin B₆0.2 mg(14 %)
Folate20 μg(7 %)
Pantothenic acid0.3 mg(5 %)
Biotin3.8 μg(8 %)
Vitamin B₁₂2.3 μg(77 %)
Vitamin C6 mg(6 %)
Potassium336 mg(8 %)
Calcium53 mg(5 %)
Magnesium45 mg(15 %)
Iron1.2 mg(8 %)
Iodine16 μg(8 %)
Zinc0.7 mg(9 %)
Saturated fatty acids0.3 g
Uric acid154 mg
Cholesterol28 mg
Development of this recipe:

Ingredients

for
4
Ingredients
8 sheets
4 ounces
1
Carrot (about 100 grams)
1 ¾ cups
1 ¾ cups
dry White wine (or fish stock)
1
2 teaspoons
¼ cup
1 pound
1 bunch
5 tablespoons
Aquavit (or cranberry juice)
Sour cream (to taste)
Preparation

Kitchen utensils

1 Pot, 1 Small pot, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Sieve, 1 Ladle, 1 Mandoline, 1 Wooden spoon, 1 Slotted spoon

Preparation steps

1.
Monkfish preparation step 1

Soak gelatin in a bowl of cold water until softened, about 5 minutes.

2.
Monkfish preparation step 2

Peel the onions and carrot and thinly slice both.

3.
Monkfish preparation step 3

Combine fish stock and half of the white wine with the onions, carrot, bay leaf and mustard seeds in a pot and bring to a boil. Reduce heat to low and let steep for 15 minutes.

4.
Monkfish preparation step 4

Add softened gelatin to hot stock and stir to dissolve (do not let boil).

5.
Monkfish preparation step 5

Stir vinegar into stock, remove from heat and let cool slightly. Season with salt.

6.
Monkfish preparation step 6

Pass stock through a sieve into a bowl. Remove bay leaf and reserve vegetables.

7.
Monkfish preparation step 7

Rinse monkfish, pat dry and cut into bite-sized pieces. Season with salt and pepper.

8.
Monkfish preparation step 8

Heat remaining white wine in a small pot over medium heat. Add monkfish and gently simmer until opaque throughout, about 5 minutes.

9.
Monkfish preparation step 9

Rinse dill, shake dry, pluck fronds and finely chop. Add to strained stock.

10.
Monkfish preparation step 10

Arrange reserved vegetables and the fish cubes decoratively in 4 soup plates.

11.
Monkfish preparation step 11

Carefully pour gelatin-stock over each and refrigerate until set, at least 6 hours. Let stand at room temperature for about 10 minutes before serving, topped with sour cream.