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:
Divide the monkfish into portion pieces, salt and pepper and place it in greased, baking dish, which you put in the oven at 180 degrees for 12-15 minutes. If you'd rather cook the monkfish in sous vide, you can season it with salt and pepper and vacuum it with a little butter or oil and put it in sous viden at 54 degrees for 30 minutes.
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.
Serve monkfish with quinoa, grated, oven-baked beetroot and the delicious sauce with horseradish and mustard. Garnish with a sprig of parsley.
