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Betty Bossi Koch-Center
How it's done
To make the marinade, grate the lemon zest and squeeze out 1 1/2 tbsp of juice. Add the crushed peppercorns and mix well.
Cut the fish into 12 equal pieces, turn it in the marinade, cover and leave to marinate in the fridge for approx. 30 mins.
Preheat the oven to 60°C, warm the platter, plates and sauce boat. Heat the oil in a non-stick frying pan and reduce the heat. Fry the fish medallions in batches over a medium heat for approx. 3 mins. on each side, season with salt.
Keep warm on the warmed platter.
Finely chop the shallot, cut the peppers into small pieces. Heat the oil. Sauté the shallot, add the peppers and sauté briefly.
Tear off the thyme leaves, add to the pan and continue cooking briefly. Pour in the water, bring to the boil, season.
Reduce the heat, cover and simmer gently for approx. 10 mins. Puree the peppers. Beat the cream until light and fluffy, fold in carefully.
Spoon a little pepper sauce onto the warmed plates, arrange the monkfish medallions on top. Serve the remainder of the pepper sauce separately in the warmed sauce boat.
|Serve:||Spoon a little pepper sauce onto the warmed plates, arrange the monkfish medallions on top. Serve the remainder of the pepper sauce separately in the warmed sauce boat.|
|Serve with:||Pan-fried lettuce.|
Cutting sweet peppers
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