26 December 2012

Monkfish stuffed with sage and cranberries, red wine sauce

Start with reducing 1/4 bottle of red wine till most of it has evaporated and the rest is almost siropy. Add 1/4 liter of beefstock and reduce again. Soak some dried cranberries in a cup of hot water. Fry a couple of sage leaves in some hot oil till crispy.
In the meantime use a very sharp and thin knife to cut a small pocket in the monkfish filets.
Use a chopstick to fill the pockets with the soaked berries and the sage.
Fry the fish in oil and some butter.

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