Friday

Monkfish and fennel fondue brochette






















Type of dish : Starter
To serve : 4
Preparation : 10 min
Cooking : 35 min
Budget : Cheap
From :
Difficulty : Easy


Ingredients :
800g monkfish tail
1/2 red pepper and 1/2 yellow pepper
1 onion
4 button mushrooms
4 lemongrass sticks or 4 wooden skewers
1kg fennel
1 bunch of dill
1 onion
Salt, pepper

Recipe :
Preheat the oven to 180°C (Gas Mark 6).

Cook the onion, peppers and mushrooms in salted boiling water for 4-5 minutes. Cut the peppers and onions into 8 squares.

Divide the monkfish tail into 12 cubes.

Slide the cubes of pepper, onion, mushroom and monkfish onto the wooden skewers or lemongrass sticks, arranging them as you wish. Place them in a lightly oiled ovenproof dish.

Add salt and pepper and leave to cook for 10 minutes.

Snip the fennel and cut the onion into thin layers.

Sweat the onion in a saucepan with olive oil.

Add the fennel, cook with lid on for 15 to 20 minutes on a low heat.

Add the chopped dill, followed by salt and pepper.

Serve the brochettes on the fennel fondue.