Baked monkfish with creme fraiche in foil recipe And Books
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Baked monkfish with creme fraiche in foil recipe and books|
So you would like to know how to make Baked monkfish with creme fraiche in foil recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!
baked monkfish with creme fraiche in foil
Coda di rospo in cartoccio
river cafe cook book
6 x 200g pieces monkfish fillet
2 tablespoons fresh rosemary
3 garlic cloves peeled and cut into slivers
100g butter melted
sea salt and freshly ground black pepper
6 dessertspoons cr¸me fra"che
6 dessertspoons extra dry white vermout
Preheat the oven to 200C/400F/Gas 6.
With a sharp knife make tiny slits evenly all over the monkfish and insert 23 rosemary leaves a sliver of garlic and some salt and pepper halfway into each.
Make six rectangles of doubled foil dull side out.
Brush with butter and place a piece of monkfish in the centre of one half of the foil.
Put a dessertspoon of cr¸me fra"che on top.
Fold the other half of the foil over the monkfish and then fold the sides in tightly but leave the top open.
Pour a dessertspoon of vermouth into each parcel and seal well.
It is essential for the package to be airtight to stop the steam escaping.
Place the foil packages on a baking tray and bake at the top of the preheated oven for 20 minutes.
Serve immediately with the juices.
This Recipe Serves 6
We truly hope you will like this American recipe, and enjoy your tasty Baked monkfish with creme fraiche in foil recepie. Check out these great recipe books and learn how to make Baked monkfish with creme fraiche in foil!
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