Steamed monkfish tail with butter sautéed spinach, risotto and beurre blanc

Ingredients for Steamed monkfish tail with butter sautéed spinach, risotto and beurre blanc

Instructions for Steamed monkfish tail with butter sautéed spinach, risotto and beurre blanc

To prepare the Steamed monkfish tail with butter sautéed spinach, risotto and beurre blanc recipe, please follow these instructions:

Low boiling bed sheet by pouring white wine, water, peppercorns, Bay leaves and salt in saucepan and bring to the boil. Steam the fish in boiling bed sheet, covered, for about 20 minutes and remove the flesh from the leg up unwrap and cut it into 8 pieces. put fish pieces on a serving dish and keep warm under tinfoil.

Butter sautéed spinach: Spinach thoroughly rinsed. Melt the butter in a frying pan or saucepan and the spinach reversed quickly. Seasoned with salt and pepper before serving.

The risotto: heat the oil in a frying pan and add the onion, celery and a little salt and sauté for about 3 minutes then add the garlic and rice and turn down the heat. Who is stirred constantly and the rice begins to Cook, and will be after 2-3 minutes, almost transparent. Add the white wine, stirring constantly. When the wine is cooked into the rice, add a spoonful of broth and stir. When this is cooked into the rice, add another spoonful of broth and this will continue until there are no more broth. Let each spoonful of be absorbed before you add the next. It takes about 20 min. Flavor according to whether the rice becomes soft, otherwise just added more. Then take the rice from the heat and the butter and paramasan mixed in.

Beurre Blanc: Vinaigre, white wine and shallots in a small saucepan and let it all Cook through without taking color to only ca. 1/3 back. Take the Pan from the heat. Whip a few lumps cold butter into the Pan, and when these have been soft, met a little extra lump of butter and whipped ahead with whisk. The Pan is now over very low heat while still whips up, after which the rest of the butter in small lumps, as in the preceding paragraphs have been gold. The sauce should be thick and ivory-colored like hollandaise. The pot is taken from the heat as soon as all butter Nuggets are whipped in the sauce, and whipped another moment. The sauce tasted with salt and freshly ground pepper and boiling over in a well heated Bowl and serve.