| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
|
1 |
Servings |
INGREDIENTS
| 450 |
g |
Boned monkfish, trimmed |
| 125 |
|
Dry white wine |
| 3 |
T |
Shallots, chopped |
| 4 |
t |
Tarragon vinegar |
| 75 |
g |
Unsalted butter |
|
|
Salt and pepper |
| 100 |
g |
Dried apricots |
| 100 |
g |
Dried prunes |
|
|
Juice and zest of 2 limes |
|
|
Clarified butter to cook |
INSTRUCTIONS
Blanch the lime zest (julienne) and cool. Dice the monkfish
approximately 11/4 inch square. Slice a lime thinly. Place a prune,
then an apricot, followed by a piece of monkfish and a slice of lime
on to a lightly buttered skewer and repeat the process until full.
Combine the white wine, shallots and vinegar in a wide saucepan and
reduce by half. Strain into a smaller saucepan. Bring back to the
boil, then add the cream and reduce by half once more. Remove from
the heat and whisk in the butter, and the juice of 1 lime. Melt the
butter in a pan, season the brochetta and cook for approximately 11/2
minutes on each of the two wide sides, serve with the sauce and
blanched zest and coriander leaves. DISCLAIMER(c) Copyright 1996 -
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