Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Lamb's lettuce oil
Black salsify
Monkfish
To serve
How it's done
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Lamb's lettuce oil
Warm the oil in a small pan to about 60 °C. Roughly chop the lamb's lettuce, place it in a measuring jug with the oil, and blend until smooth.
Pour the lamb's lettuce oil through a sieve lined with a fine cloth into a bowl and allow to drain well.
Black salsify
Wash and peel the salsify, then cut into pieces about 1 cm in size.
Stir the cornflour and water in a pan. Add the salsify, pour in the cream, season, bring to the boil. Reduce the heat, simmer (uncovered) for approx. 15 mins.
Monkfish
Heat the oil in a non-stick frying pan. Reduce the heat, halve the fish fillets, season with salt, add in batches and fry on both sides for about 4 mins. each. Remove, keep warm.
To serve
Arrange the black salsify with the monkfish on plates. Arrange lamb's lettuce on top, drizzle a little lamb's lettuce oil over it, and serve the rest alongside.
| Tip: | Any remaining lamb's lettuce oil can be stored in the fridge for approx. 3 days. |
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