set HyperTextList = [ #44:temp0,#127:temp1,#112:temp2,#109:temp3]
set VideoList = []
@
MONKFISH WITH FRESH NOODELS
Trim the monkfish, taking as much of the skin off as possible. Using a small knife, make quite a few slits into the fish and tuck in slivers of garlic. Lay the monkfish with the butter in a casserole, season with salt and pepper, add the carrot and onion. Sweat without covering. When all the water has evaporated, cover and simmer for 20 minutes. Add the white wine, and cook for another 25 minutes basting the fish regularly. Add the cream and bring to a boil. Remove the monkfish, keep in a warm oven. In a small saucepan, reduce the cooking juices by 1/3. Peel, seed and dice the tomatoes. Add to the sauce with the saffron. Bring to a boil to thicken the sauce. Cook the fresh noodles in a large quantity of salted water. Cook for 4 to 5 minutes and drain. Lay the noodles on a serving dish and cover with the hot monkfish, coat with the boiling sauce. Serve immediately.
@
2 3/4 lbs monkfish
7 oz fresh noodles
5 tomatoes
1 carrot
1 onion
3 cloves garlic
1/2 cup white wine
1/2 cup cream
1 sprig saffron
2 tbsp butter
salt, pepper
@
60
mn
@
50
mn
@
The Trois Gros brothers suggest serving a white CÖtes-du-RhÖne .
