| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Coxon’s kit, Coxon2 |
1 |
servings |
INGREDIENTS
| 450 |
g |
Boned monkfish; trimmed |
| 125 |
ml |
Dry white wine |
| 3 |
tb |
Shallots; chopped |
| 4 |
ts |
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.
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