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Roasted Monkfish with Avocado Risotto Recipe

Roasted Monkfish with Avocado Risotto

Recipe Ingredients for Roasted Monkfish with Avocado Risotto

AmountIngredient
4 Schb Monkfish
some Salt
some Black pepper
2 tbsp Olive oil
1 pc Shallot
1 tbsp Butter
350 grams Risotto rice
L 1 Vegetable broth
2 pcs Ripe avocados
1 tbsp Lime juice (1)
1 bunch Chervil
1 pc Lemon (grated peel)
1 tsp Lime juice (2)

Roasted Monkfish with Avocado Risotto Recipe Directions

Preheat the oven to 70 degrees. A plate mitwärmen. The monkfish fillets from the backbone of the thick skin and dissolve. The resulting medallions with salt and pepper. Fry in hot olive oil over medium heat on each side 1 minute. Nachgaren in the plate in the preheated oven for 70 degrees hot.

Meanwhile, peel the shallots and chop finely. Fry in hot butter yellow. Add the rice and cook briefly. Gradually pour in the vegetable broth in portions. Add the rice, stirring occasionally cook until al dente. Meanwhile, peel the avocados and remove the stone.

The one avocado into slices, with the lime juice (1) juice and set aside. The flesh of the avocado with a fork second crush finely. The chervil leaves from the branches and chop. When the rice is al dente, Avocadomus, chervil, lemon peel and juice (2) enclose and season with salt and pepper. The risotto next to the stove, cover be joined by 5 minutes. Serve with avocado slices and then the fish medallions.


 

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