Prep
30 minCook
15 minReady In
24 h 45 minLevel
DifficultRating
/rating_on.png "1 Star")
Loading...| 1,1 kg of skinned monkfish tail | |
| 2 large leeks | |
| 300 g of roasted red peppers preserved in oil | |
| 1 bag of plain jelly | |
| 3L of fish court-bouillon | |
| Salt and pepper. |
| 1. | Clean the leeks and cook them in salted water for 15 minutes. Refresh them, detach the outer leaves, spread them out on a rack covered with a cloth to drain them (keep them for another recipe). |
| 2. | Remove the bone from the monkfish and remove the tapered sides of the fillets. Slice the tail into three sections and place in a frying pan. Cover with court- broth, bring to a simmer and then count 15 minutes. Let cool in the court-bouillon. |
| 3. | Line a rectangular bowl with cling film and cover with the well-dried leek leaves, leaving them to protrude leek leaves well sponged. |
| 4. | Prepare the gelatine according to the instructions on the package and let it cool. Fill the terrine with peppers and season with pepper. Place a piece of monkfish, some peppers and continue with the monkfish. Pour the jelly. Fold down the leek leaves. Cover and put in the fridge for 24 hours. |
| 5. | Turn out the cold terrine, remove the film and slice it. Serve with a creamy lemon and dill sauce. |
| 6. | Our advice: If you don't have peppers in oil blister the skin of three peppers under the broiler. Put them in a plastic bag for 15 min and peel them. |
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