Monkfish in brick batter with hot-curry sauce

Name: Monkfish in brick batter with hot-curry sauce
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 250 g red peppers; 400 g Monkfish fillet; 7-10 Tbsp Salt; 3-4 Tbsp Lime juice; 1 small apple; 1 Shallot; 1 TABLESPOON Raisins; 75 g Butter; 2 TABLESPOONS Coconut flake; 1-2 TABLESPOONS spicy curry; 1/8 l dry white wine; 200 ml Poultry stock; 5 TABLESPOONS Vermouth (Noilly Prat); 150 g Whipped cream; 75 g double cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 3-4 Tbsp Orange juice (fresh); 200 g Bean sprouts; 7-10 Tbsp Cayenne pepper; 1 Protein; 50 g Carrot; 50 g Leeks (leek); 50 g Celeriac; 4 leaves Brickteig , available in Turkish shops, alternatively strudel or puff pastry (approx. à 8 g); 1 - 1 1/2 l Frying fat or oil for baking; 2 TABLESPOONS Olive oil; 1/2 bunch Coriander; 7-10 Tbsp Slices of lime

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

250 g red peppers
400 g Monkfish fillet
7-10 Tbsp Salt
3-4 Tbsp Lime juice
1 small apple
1 Shallot
1 TABLESPOON Raisins
75 g Butter
2 TABLESPOONS Coconut flake
1-2 TABLESPOONS spicy curry
1/8 l dry white wine
200 ml Poultry stock
5 TABLESPOONS Vermouth (Noilly Prat)
150 g Whipped cream
75 g double cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
3-4 Tbsp Orange juice (fresh)
200 g Bean sprouts
7-10 Tbsp Cayenne pepper
1 Protein
50 g Carrot
50 g Leeks (leek)
50 g Celeriac
4 leaves Brickteig , available in Turkish shops, alternatively strudel or puff pastry (approx. à 8 g)
1 - 1 1/2 l Frying fat or oil for baking
2 TABLESPOONS Olive oil
1/2 bunch Coriander
7-10 Tbsp Slices of lime
7-10 Tbsp Protein
7-10 Tbsp finely sliced orange peel

Directions

1
Halve the peppers, clean them and place them on a greased baking tray. Roast in the preheated oven (electric cooker: 225 ° C / gas: level 4) for 30-45 minutes. Cover with a damp cloth and let cool down.
2
Cut the monkfish into 4 medallions weighing about 80 g, salt them and sprinkle them with half of the lime juice. Dice the rest of the monkfish and let it freeze slightly. For the sauce, peel and dice the apple and shallots.
3
Chop the raisins. Melt 15 g butter in a saucepan, sauté the apple, shallots, raisins and grated coconut in it. Dust with curry and brown lightly. Add white wine, stock and vermouth and let it boil down strongly for about 15 minutes.
4
Stir in 75 g cream and double cream and season to taste with salt, pepper, sugar and orange juice. Gradually stir in the rest of the well-chilled butter, cook briefly and puree the sauce. Pass the sauce through a sieve and keep warm.
5
Peel the skin off the peppers and cut the halves into fine strips. Wash the bean sprouts and drain well. Season fish cubes with salt, cayenne pepper and remaining lime juice and puree.
6
Add the egg whites and remaining cream and mix in. If necessary, pass the farce through a sieve. Clean and wash the carrot, leek and celery and cut into very fine cubes. Stir the vegetables (approx. 2 tablespoons) into the farce.
7
Place the sheets of brick pastry on a work surface and put some farce in the middle of each sheet. Place medallions on top and spread with the remaining farce. Brush the edges of the dough with egg white and wrap the fish firmly in the dough.
8
Heat oil or fat in a deep fryer and bake the parcels in it for about 3 1/2 minutes. Drain on kitchen paper. Heat the olive oil in a pan, fry the peppers and bean sprouts briefly.
9
Wash coriander, dab dry and chop except for a little to garnish. Mix the coriander with the vegetables and season with salt, pepper and 1 pinch of sugar. Spread some sauce on preheated plates, place the vegetables and fish in the middle.
10
Serve garnished with lime wheels and coriander. Remaining sauce extra is enough. Garnish with orange peel.