Cordon Bleu of monkfish and salmon

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the monkfish fillets, dab dry and cut a pocket lengthwise. From the salmon fillet, cut a 3-4 cm wide strip (approx. 150 g) in the length of the monkfish fillets.

2. 2

   Then cut this strip flat lengthwise. Dice remaining salmon fillet (approx. 100 g) and freeze in the freezer for approx. 30 minutes. In the meantime, wash the cucumber for the salad, dab dry and cut into cubes.

3. 3

   Peel the shallot and also finely dice it. Wash the dill, dab dry and chop. Mix sour cream, shallots, some dill and 1-2 tablespoons lemon juice. Season to taste with salt and pepper and fold in the cucumbers.

4. 4

   Puree the salmon cubes, some salt and pepper in the universal chopper. Add the egg whites, cream and approx. 1 tablespoon of lemon juice and work into a fine farce. Spread the farce into the monkfish fillets and place the salmon slices on the fillets.

5. 5

   Season with salt and pepper. Carefully turn the fish in breadcrumbs and place in a greased ovenproof dish. Wash tarragon, dab dry and chop except for something to garnish. Sprinkle tarragon on the fish and cover with butter flakes.

6. 6

   Bake in the preheated oven (electric cooker: 225 °C / gas: level 4) for approx. 15 minutes or roast under the grill for 10-12 minutes. Sprinkle the finished Cordon Bleu with 1-2 tablespoons of lemon juice and let it rest for about 1 minute.

7. 7

   Cut each fillet into 6 slices and divide into 4 plates together with the cucumber salad. Sprinkle with remaining dill and serve garnished with tarragon.

Nutrition Facts

KCAL
340 kcal

CARBS
7 g

FATS
19 g

PROTEINS
34 g