The devil is not so terrible as he is painted. True, when it comes to the sea line. Despite its frightening name and unpleasant appearance, this fish is an exquisite delicacy, dishes from which are served in the most elite restaurants in the world.
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The meat trait has unique properties - it does not decompose during the heat treatment, is distinguished by tenderness, softness and juiciness. The tastes of fish are especially brightly revealed in such culinary masterpieces as exotic stews and creamy soup from monkfish.
The skin of this creature, unlike the vestments of other marine inhabitants, is removed very easily. The process itself is more like pulling a stocking than cleaning a fish. Therefore, if the fillet of the monkfish fans of everything unusual and exquisite have already managed to grab, feel free to buy a carcass.
To prepare 4 servings of an exotic trait of fish stew, you should stock up on a certain set of products, which includes:
- 400 g of the sea line;
- 400 g of tomatoes;
- 1 clove of garlic;
- 200 g of conciglioni paste;
- 100 ml of white wine;
- 2 tbsp. l olive oil;
- 4 branches of basil;
- 1/2 tsp Sahara;
- 1/2 tsp curry;
- salt and black pepper to taste.
Dip the tomatoes in boiling water for a minute, and then abruptly immerse them in a container of ice water. Peel tomatoes and seeds, cut into large cubes. Chop the garlic finely.
Remove the skin from the fish, remove the bones from the carcass. Divide the fillet into medium-sized pieces. Make shallow cuts in each of them. On all sides, coat the meat with a mixture of chopped garlic, curry, pepper and salt and set aside.
Boil the conciglioni to al dente, i.e. Bring to such a state that the finished paste remained solid, but at the same time was not stiff and, in no case, not boiled. For residents of Italy, "al dente" is the ideal degree of readiness for pasta. Soft pasta is considered spoiled by Italians.
Fry fish in olive oil. Each side - 5 minutes. Bringing the delicacy to readiness, remove it from the pan and set it aside.
Pour the wine into the same pan, then let it cool for a couple of minutes, remove the lid and let the liquid evaporate. Add conciglioni, tomatoes, sugar and a couple of sprigs of basil. Simmer the mixture over medium heat. After 5 minutes, turn off the stove and add pieces of monkfish to the stew. Before serving, decorate the dish with fresh basil leaves.
Creamy soup from monkfish also has a no less original taste, for the preparation of 2 l of which you will need:
- 400 g of fish fillet;
- 50 g low-fat bacon;
- 2 medium-sized potatoes;
- 3 petiole celery;
- 1 head of onion;
- 1 stalk of leek;
- 1.5 tbsp. nonfat cream;
- 2 tbsp. l flour;
- 4 tbsp. l butter;
- salt and pepper to taste.
Cut the fish into medium-sized cubes, throw in a saucepan, pour water, bring to a boil and cook over low heat. After 10 minutes, draw a line with a slotted spoon, set aside. Strain the broth.
Cut potatoes and onions into medium-sized cubes, bacon into thin slices, celery into small slices, leek into half rings.
Fry the layers of bacon in butter on both sides until golden brown, transfer to a plate. Make a frying of onions, leeks and celery, pour it into a clean pan, add flour and salt. Stir constantly, add fish stock and add potatoes.
Cook the vegetable mixture over medium heat. After 15 minutes, remove the pan from the stove, pour the cream into it, add the bacon and fish, close the lid and let the dish brew for 2 hours. Before serving us, preheat the soup over low heat, not boiling.