Monkfish cheeks with root vegetables

Name: Monkfish cheeks with root vegetables
Yield: 4
Ingredients: 10 Peppercorns, white; 100 g Leaf celery; 2 Bay leaves; 2.5 dl Fish broth; 2.5 dl White wine. dry; 200 g Onion; 400 g Fennel, tuber; 400 g Carrots; 400 g Jerusalem artichokes; 400 g Parsley root; 500 g Monkfish cheeks

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Monkfish cheeks with root vegetables

10		Peppercorns, white
100	g	Leaf celery
2		Bay leaves
2.5	dl	Fish broth
2.5	dl	White wine. dry
200	g	Onion
400	g	Fennel, tuber
400	g	Carrots
400	g	Jerusalem artichokes
400	g	Parsley root
500	g	Monkfish cheeks

Instructions for Monkfish cheeks with root vegetables

To prepare the Monkfish cheeks with root vegetables recipe, please follow these instructions:

Do the fish and place it in a baking dish. 'S all root vegetables and cut them into small pieces.

Mix all ingredients to boil brine and let it simmer for 15 minutes.

SI lagen and got the carved root vegetables in and boil them for 5 minutes. Pour it all over the fish, then put a lid on and set it in a 200 degrees c. alm. oven in 15-20 minutes or to the fish is white and firm.

Server this simple, upscale fish dish with pebbers potatoes.

Monkfish cheeks with root vegetables

Ingredients for Monkfish cheeks with root vegetables

Instructions for Monkfish cheeks with root vegetables

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