Ingredients
- 800 g angler fish
- 150 g clean turnip top
- 50 g pillow
- 4 pcs large porcini (130 g each)
- butter
- rosemary
- dry white wine
- vegetable broth
- salt
For the monkfish recipe in cocotte with porcini mushrooms, peel and clean the monkfish slice.
Brown it in a pan with a knob of butter, the bacon cut into small pieces, a sprig of rosemary and a splash of white wine. Add salt and turn it on all sides for 5 minutes in all. Transfer it to a cocotte.
Remove the fat, wet the pan with 1 glass of white wine, let it evaporate, then add 2 ladles of broth and bring to a boil. Strain and pour the broth into the cocotte.
Clean the porcini mushrooms, cut them in half lengthwise and brown them in a pan with a knob of butter, together with the turnip top, for 2-3 minutes, then transfer them to the cocotte with the fish; close with a lid and bake at 180 ° C for about 40 minutes.
Serve the fish cut in slices, with the mushrooms and the top.
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