Lobster Recipe / Monkfish /Pasta / 9.00
with roasted fennel and pine nutsCalorieën
:
867 kcalEiwit
:
18.8g eiwitBereidingstijd
:
35 minutenDifficulty
:
MakkelijkAllergenen:
- Tarwe
- Zwaveldioxide en sulfiet
- Melk (inclusief lactose)
- Mosterd
- Soja
- Ei
- Kan sporen van allergenen bevatten
- Selderij
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
Hoeveelheden
90 gram
Spaghetti
(Bevat: Tarwe Kan bevatten: Mosterd, Soja, Ei)
95 ml
Witte wijn
(Bevat: Zwaveldioxide en sulfiet)
1 stuk(s)
Knoflookteen
1 stuk(s)
Ui
½ stuk(s)
Venkel
1 stuk(s)
Tomaat
75 gram
Kookroom
(Bevat: Melk (inclusief lactose))
½ stuk(s)
Laurierblad
5 gram
Pijnboompitten
2.5 gram
Verse dille
(Kan bevatten: Selderij)
Zelf toevoegen
1.5 el
Olijfolie
½ el
[Plantaardige] roomboter
¼ stuk(s)
Zoutarm visbouillonblokje
naar smaak
Peper en zout
Benodigdheden
•Pan
•Ovenschaal
•Bakplaat met bakpapier
•Koekenpan
Instructies
1
- Preheat the oven to 200°C.
- Boil plenty of salted water in a pot or saucepan for the spaghetti.
- Finely chop the onion and crush or mince the garlic.
- Transfer both to another pot or saucepan along with the white wine and the bay leaf. Bring to a boil, then reduce the heat and simmer on medium-high heat for 5 – 6 minutes, or until reduced by half.
2
- Quarter the fennel and transfer to a parchment-lined baking sheet. Drizzle with olive oil, then season to taste with salt and pepper.
- Roast the fennel in the oven for 30 - 35 minutes, or until it is golden brown.
- Slice the tomato and transfer to an oven dish. Drizzle with olive oil and season with salt and pepper.
- Roast the tomatoes in the oven for the last 15 - 20 minutes.
3
- Heat a clean frying pan over medium-high heat, and toast the pine nuts until golden brown. Remove and set aside, but keep the pan for later.
- Add the cooking cream to the white wine reduction, crumble in the stock cube and simmer for 5 - 6 minutes, until thickened.
- When the vegetables have 12 minutes left in the oven, continue with the next steps.
4
- Boil the spaghetti for 10 - 12 minutes. Reserve a small amount of the cooking liquid, then drain and return the spaghetti to the pot.
- Heat a generous drizzle of olive oil in the reserved frying pan over medium-high heat and fry the monkfish for 1 - 2 minutes per side.
- Meanwhile, finely chop the dill.
- Add a knob of butter to the fish and let it melt for another minute. Turn off the heat and stir in the dill. Season well with salt and pepper.
5
- Remove the bay leaf from the white wine sauce.
- Transfer the sauce and the reserved cooking liquid to the spaghetti and mix well.
- Add an extra splash of water if needed and season to taste with salt and pepper.
6
- Serve the spaghetti on plates and top with the fish, then drizzle it with dill butter.
- Finish with the roasted fennel and tomatoes.
- Garnish with the pine nuts.
