Monkfish in cognac-orange sauce

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   1 Orange hot wash and rub dry. Cut off half of the orange peel thinly and cut into fine strips. Halve the oranges and squeeze the juice. Wash the monkfish, dab dry and remove the skin. Peel and finely dice the shallot

2. 2

   Heat 1 tablespoon of oil in a frying pan. Sauté the monkfish briefly all around, then add the shallot. Deglaze with wine, orange juice and 100 ml water, cover and simmer gently for about 7 minutes. Remove monkfish from the stock. Pour the stock through a fine sieve, collect

3. 3

   Prepare rice in boiling salted water according to package instructions. Clean the chicory, quarter lengthwise and cut out the stalk slightly. Cut monkfish into slices between the bone parts. Dab chops dry, season with salt and pepper and turn in flour. Tap off excess flour. Heat 2 tablespoons of oil in a coated frying pan. Fry the fish for 3-4 minutes in portions, turning them until golden brown, remove and keep warm.

4. 4

   Melt the butter in the pan. Fry the chicory for 3-4 minutes, turning it over, and season with salt, pepper and a little sugar. Add cognac. Flambé the chicory briefly, then add the white wine stock and cook for about 5 minutes. Add orange zest and peas about 3 minutes before the end of cooking time. Drain the rice. Arrange the fish on the chicory and peas vegetables with sauce. Garnish with pink berries and orange zests. Add rice

Nutrition Facts

KCAL
620 kcal

CARBS
57 g

FATS
26 g

PROTEINS
34 g