Cooking time 20 min
- 100 g pancetta (charcuterie)
- 600 g fillet of monkfish (frozen)
- 4 bulbs of fennel
- 1 lemon
- 4 branches of fresh thyme
- 2 branches of fresh sage
- 2 pieces of garlic
- 4 tablespoon mayonnaise
- 2 tablespoon olive oil
- black pepper (mill)
Nutrition: per serving
- fat37 g
- carbs5.8 g
- protein31.6 g
How to prepare monkfish kebab and grilled fennel with aioli recipe
Find out everything you need to know about monkfish kebab and grilled fennel with aioli recipe – Ingredients, preparation steps, required time and off course the best beverage that goes with it.
n (defrost + 15 min + 20 min of nmarinade)
1 Thoroughly thaw the monkfish fillets and sponge them out. Cut them into big pieces.
2 Chop the sage leaves, thin the thyme and squeeze the lemon. Put the fish in a baking dish and mix it with sage, thyme, olive oil and half the lemon juice. Reserve 20 minutes in the refrigerator.
3 In the meantime, cut the fennel bulbs in 2. Remove the hard core and cut each half into 3. Cook the fennel al dente for 10 minutes in boiling water, slightly salted. Drain.
4 Prepare the aioli: crush the garlic and mix it with mayonnaise, remaining lemon juice and black pepper.
5 Take the fish out of the marinade and sponge it out with the towel. Wrap each piece in a slice of pancetta and make skewers.
6 Grill fish skewers on a moderate barbecue.
7 Make zesty pieces of fennel on the moderate barbecue.
Beer Death Subite White Lambic
Bière lambic not Wine Domaine Saint-André
I.GP Pays d'Oc