Monkfish and Cauliflower Pappardelle
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
4
- Ingredients
- 14 ozs Pappardelle noodles
- 2 cups Cauliflower
- 7 ozs Monkfish
- 1 Tbsp Oil
- ¾ cup Hazelnuts
- 1 handful mixed Fresh herbs (sage, marjoram, thyme... )
- 2 Tbsps butter
- 1 onion
- 1 clove garlic cloves
- 2 Tbsps flour
- ⅜ cup white wine
- ⅞ cup cream
- ⅞ cup vegetable stock
- salt
- peppers
- Fresh herbs (to garnish)
Preparation
Kitchen utensils
1 großes Bowl (mikrowellengeeignet; mit Deckel), 1 Measuring cups, 1 Microwave oven, 1 Cutting board, 1 Small knife, 1 deep bowl (Becherglas), 1 Immersion blender, 1 Non-stick pan, 1 Wooden spoon, 1 Tablespoon
Preparation steps
1.
Cook the pasta in plenty of boiling, salted water according to the package instructions until al dente. Trim the cauliflower, divide into small florets and cook in boiling, salted water for 6 minutes.
2.
Lightly toast the nuts in a frying pan, rub off the skins and chop the nuts.
3.
Wash the herbs, shake dry and pick off and chop the leaves.
4.
Peel the onion and garlic and dice very finely. Heat the butter and sweat the onion and garlic until soft. Stir in the flour, cook briefly without browning, then gradually stir in a little of the liquid, to produce a stiff, lump-free mixture. The rest of the liquid can be stirred in all at once. Bring the sauce briefly to the boil, add the nuts, herbs, salt and pepper, return to the boil and check the seasoning.
5.
Dice the monkfish fillet. Heat the oil and fry the diced fish briefly on all sides, then add to the sauce and cook gently for 2 minutes, until the fish is done.
6.
Mix the pasta and cauliflower into the sauce, and reheat the sauce. Serve on to 4 warmed plates and garnish with herbs.
