Monkfish Fillet with Sweet and Sour Vegetables

Rating: 5.0 / 5.00 (1 Votes)

Total time: 45 min



season and fry in olive oil. Cut the zucchini, peeled carrots and drained bamboo shoots into lozenges and caramelize in sugar and honey.

Extinguish with white wine and balsamic vinegar and add a dash of soy sauce and chopped herbs. Cut the cleaned shii- take mushrooms in a star shape on the top, season and sauté in olive oil. Arrange everything on a flat plate and garnish with the alfalfa sprouts.

For this our wine expert recommends a 98er Huxelrebe Auslese, white, winery Gerhard Gutzler from Rheinhessen.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

Leave a Comment