Easy and tasty monkfish en papillote recipe
Ingredients · Servings 2
- 1 monkfish tail
- QS of Guérande salt
- Ground white pepper (as needed)
- 1 pinch of CHE Organic lemongrass
- QS of tomato coulis
- For support
- 230g of 3-flavor rice
- 4 or 5 turnips or other vegetables
- 1 pinch of CHE Organic Basil
- 100g of heavy cream
- 1 small pot of 0% fat cottage cheese
- 1/2 measuring cup of tomato coulis
- 1 tablespoon of wholegrain mustard
- salt and freshly ground pepper
Method · 36 min
- Put 1 litre of water in the Cook'in bowl, place the stainless steel basket containing the rice.
- Attach the steamer to the bowl. Chop the accompanying vegetables and place them in the steamer.
- Prepare the papillote. Unroll the cling film, place the monkfish tail in the center, season. Sprinkle with a pinch of lemongrass.
- Place a drizzle of tomato coulis on either side of the monkfish. Close the papillote properly.
- Place on the steamer tray. Close the steamer. Set for 25 minutes, 120°, speed 2.
- Remove the steamer basket containing the rice. Arrange the rice, vegetables and a piece of monkfish on a plate.
- Meanwhile, prepare the sauce; pour all the ingredients into the bowl, set for 1 minute, 50°, speed 3. Divide into plates and serve immediately.
