Logotipo à cores, da empresa Frijobel

Frijobel, productos alimenticios congelados.

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RAPE AL HORNO

CON TOMILLO Y SEMILLAS DE MOSTAZA

Plato principal

1h10min

4 personas

NUESTROS PRODUCTOS

INGREDIENTS

2 medium Frijobel headless monkfish Frijobel

1 pinch of white pepper

Fleur de sel

4 cloves of garlic

1 a drizzle of extra virgin olive oil

150 ml milk, semi-skimmed

1 teaspoon Dijon mustard Dijon  

1/3 teaspoon brown mustard seeds

1/3 teaspoon yellow mustard seeds

Flour, as needed

1 teaspoon organic thyme

Sweet apple puree:

1 kg royal gala apples

60 g butter

4 tablespoons white wine

White pepper

 

   

INSTRUCTIONS

STEP BY STEP

  • 1

    marine-o-tamboril

    Season the monkfish with salt, pepper and two chopped garlic cloves. Set aside for 30 minutes.

  • 2

    regue-com-mostarda

    Mix the milk with the mustard and drizzle the monkfish, leaving it to marinate for another 15 minutes.

  • 3

    passe-por-farinha

    Coat the loins in a little flour, shaking off the excess well, and let it brown in a little hot olive oil.

  • 4

    regue-com-azeite

    Transfer this oil to a tray, add the monkfish, drizzle with a little more olive oil and add the remaining sliced garlic cloves, the mustard seeds and the thyme. 

  • 5

    leve-ao-forno

    Take them to the oven, preheated to 180ºC, for about 15 minutes.

  • 6

    coza-as-maca

    Meanwhile, heat the butter and add the peeled apples in small pieces. Stir and cook for 3 minutes.

  • 7

    reduza-a-pure-e-sirva

    Drizzle with white wine, stir well, cover and cook until the apple starts to melt. Season with white pepper, reduce the purée. Serve the monkfish with the apple purée.