Monkfish Cocotte with a bacon crust on green cabbage
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SERVINGS
4

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PREP IN
20 MIN.

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COOK FOR
40 MIN.



INGREDIENTS

4 small monkfish fillets
8 thin slices of bacon, smoked
1/2 green cabbage
50 g butter
100 ml whipped cream
Fine salt
Ground pepper

HOW TO MAKE IT

  1. Slice the cabbage with a knife into fine strips. Melt 30 g butter in a cocotte. Add the cabbage and cover with water. Season with salt.
  2. Simmer covered for about 25 minutes on a low heat.
  3. Add the cream and thicken to half the volume. Season the vegetables with spices according to taste.
  4. Crosswise wrap two slices of smoked bacon round each of the monkfish fillets. Melt 20 g butter in a cocotte. Sear each side of the monkfish for 1-2 minutes until golden brown.
  5. Place the fillets directly in the Cocotte on top of the vegetables. Close the lid and place the Cocotte for 10 minutes in the preheated oven at 360°F (180 °C). Then serve immediately at table from the Cocotte.