Frijobel, produits alimentaires surgelés.
AVEC DU THYM ET DES GRAINES DE MOUTARDE
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
STEP BY STEP
Season the monkfish with salt, pepper and two chopped garlic cloves. Set aside for 30 minutes.
Mix the milk with the mustard and drizzle the monkfish, leaving it to marinate for another 15 minutes.
Coat the loins in a little flour, shaking off the excess well, and let it brown in a little hot olive oil.
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.
Take them to the oven, preheated to 180ºC, for about 15 minutes.
Meanwhile, heat the butter and add the peeled apples in small pieces. Stir and cook for 3 minutes.
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.
