Monkfish with quinoa, cracked, oven-baked beets and a delicious sauce with horseradish and mustard

Brei labb with quinoa, grated, oven-baked beets, together with the horseradish and mustard sauce, is a lovely, balanced dish. The dish is suitable as a party meal.

Sauce:

50 g butter

1 finely chopped onion

1 finely chopped clove of garlic

3 dl Riesling (white wine)

4 brown sugar cubes

2 tablespoons fish stock

1 tablespoon finely chopped horseradish

1 tablespoon coarse mustard

2 bay leaves

4 dl cream

Fry the onion and garlic in butter until the onion is shiny. Add the wine and let it boil to 1/3. Add sugar, fondant, horseradish, mustard, bay leaves and cream. Let it cook until it has a nice sauce consistency. Taste if it needs pepper and salt.

 

Monkfish:

Del breiflabben i porsjonsstykker, salte og pepre og legg den i smurt, ildfast form, som du setter i ovnen på 180 grader i 12-15 minutter. Om du heller vil tilberede breiflabben i sous vide, kan du krydre den med salt og pepper og vakuumere den med litt smør eller olje og legge den i sous viden på 54 grader i 30 minutter.

 

Oven-baked pasture strips can be found recipe HERE .

 

Quinoaen:

For 4 people you use

2 dl quinoa

4 dl water

2 tablespoons butter

1 finely chopped onion

2 tablespoons vegetable stock

Rinse the quinoa and place it in a dry, hot saucepan, until it changes color. It goes pretty fast. Add a little butter and finely chopped onions, stir for a couple of minutes and pour in water and vegetable funds and cook as explained on the quinoa package.

Server breiflabb med quinoa, revne, ovnsbakte beter og den deilig sausen med pepperrot og sennep. Pynt gjerne med en persilledusk.

Monkfish with quinoa, cracked, oven-baked beets and a delicious sauce with horseradish and mustard
Monkfish with quinoa, cracked, oven-baked beets and a delicious sauce with horseradish and mustard
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