Embroiding Designs In Chudi

Sunday dinner: monkfish in Radicchioblatt with cassis mustard sauce

There was still a nice piece of pumpkin left. The second to last a long, autumn series. Pumpkin cream would be a fine in this cold snowy weather just right.

pumpkin cream
about 300g pumpkin choice
2-3 shallots
1 tablespoon cold pressed sunflower oil
¼ l white wine
¼ l chicken broth
½ tsp coriander seeds
1 piece fresh ginger root
200 g whipped cream
peel 2 tablespoons pumpkin seeds 1 tablespoon
mild extra virgin olive oil varieties Empeltre

pumpkin and cut into cubes. Peel shallots and chop finely. Coriander seeds crushed in a mortar. Inger root peeled and cut into slices.

sunflower oil in a saucepan. First, the diced shallots Sauté for 2-3 minutes, then diced pumpkin, coriander seeds and ginger add. Fry for 2-3 minutes. With white wine and chicken broth and simmer, covered fill almost 20 minutes over low heat.

let cool slightly and puree in a blender then. Back on the stove. 150 ml Add cream and heat but do not boil.

beat the meantime, the remaining cream until stiff. Pumpkin seeds in a frying pan fry briefly.

cream of pumpkin in preheated plates fill. A dollop of cream in each plate type. Sprinkle with pumpkin seeds and sprinkle a few drops of olive oil.

anglerfish in Radicchioblatt with cassis mustard sauce

In this combination I was very excited. When red wine, a Cariñena Crianza 2006 from Valencia, I'd probably print something. The wine was good. In the sauce but it came out very sour. Then I remembered that I still had Balsámicogelee that had gone. Together with the fruity cassis mustard, the acid was removed as practical. The monkfish
it worked well not quite. My fish store had only tiny, outrageously expensive mini-monkfish. Spur of the moment I bought sea bass, which I filleted the fish dealer clean.

anglerfish in Radicchioblatt with cassis mustard sauce
fillet 2 pieces of monkfish and peeled, or 2 other fish fillets (about 400g)
4 slices of streaky, smoked bacon,
salt and pepper,
2 tablespoons mild olive oil extra virgin
4 large leaves radicchio
red wine salt and freshly ground black pepper For the sauce
:

3 shallots 2 tablespoons butter 1 tablespoon
Balsámicogelee
4 teaspoon cassis mustard
1 / 2 l red wine.
orange salt and freshly ground pepper colorful

Rinse the fish fillets briefly and gently pat dry. Longitudinal cut, lightly season with salt and red pepper and 2 halves on each other . Lay Then loosely wrap with the bacon and tie with string.

Radicchioblätter in boiling water, blanch and immediately rinse with cold water. Drain. The prepared fish fillets into two Radicchioblätter wrap and secure with toothpicks if necessary.

The fish packets in hot olive oil in a pan and fry 1-2 minutes on both sides.

For cassis mustard sauce, shallots, peel and finely chop. Heat a deep pan with the butter. Shallots in the hot butter sauté 2-3 minutes. Deglaze with red wine, boil and reduce by two thirds can be something. Balsámicogelle Stir in mustard and cassis.
fish packet in the Cassis-mustard sauce, cover and place over low heat 8-10 minutes cica garziehen leave.
it was given red Camargue rice and corn salad.


was from Christmas gingerbread parfait still remain. It's been warm with spiced oranges for dessert