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Monkfish Crepes

Monkfish Crepes
523
calories
Calories
1 hr 15 min.
Preparation
advanced
Difficulty

Ingredients

for 4 servings
For the broth
500 grams Monkfish
500 grams Fish bone
dry White wine
4 crushed, white Peppercorns
Salt
Cream
1 tablespoon Curry paste (or curry powder)
5 tablespoons Pineapple juice
1 tablespoon cold Butter
For the crepes
60 grams Pastry flour
Milk
3 Eggs
1 tablespoon Vegetable oil
Clarified butter
For the filling
100 grams Monkfish
8 tablespoons Cream
Lemon juice
Salt
For the vegetables
2 Kohlrabi
1 bunch Scallions
2 tablespoons Butter
Salt
freshly ground pepper
Sugar
For preparing
1 Egg
Sesame seeds
2 tablespoons Sesame oil
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Preparation steps

1

For the broth: Boil fish, bones, wine, ½ the water, peppercorns and salt for 15 minutes. Strain through a sieve, add cream and reduce to 1/8 liter (approximately 0.5 cups). Stir in curry and pineapple and simmer for another 10 minutes. Add pieces of butter.

2

stir together the flour crepes, milk, eggs and oil to form a dough. Heat the clarified butter in a frying pan and bake the pancakes in succession gossamer. Then next to each other on the work surface.

3

For the crepes: Combine flour, milk, eggs and oil. Heat clarified butter in a frying pan and add a bit of dough. Cook until golden brown on each side, remove and keep warm. Repeat until all dough is cooked.

For the filling: Chop 100 grams (approximately 3.4 ounces) of monkfish and mash together with cream. Season with lemon juice and salt. Press filling through a sieve and chill. 

4

For the vegetables: Peel kohlrabi and cut into crescent-shaped segments. Rinse and slice scallions. Heat butter in a pan and cook kohlrabi and scallions until al dente. Deglaze with a bit of water and season with salt and pepper. Add some sugar.

5

Place filling onto crepes and roll up firmly. Brush with beaten egg and sprinkle with sesame seeds. Place crepes in an ovenproof dish and bake in an oven preheated to 180°C (approximately 350°F). for 10 minutes.

Puree broth with an immersion blender. Cut each roll diagonally into three parts and transfer to plates. Serve with broth and vegetables.