67
Southwestern Menu
Cut the
m
onkfi
sh fi
lle
ts i
nto 100g (4 oz) pieces.
Wa
s
h the
lee
ks. C
ut off the green part and the roots. Slice
the
m
usi
ng
the
2-
m
m
slicer disc, standing them upright in the
fe
e
d tube
. Se
t asi
de
.
Clean
the mushrooms. Slice and set aside.
Pour the fish stock into a pan and bring to the boil.
Lower
the heat and poach* the pieces of fish for 3 or 4
minutes.
Keep
them in a warm place.
Starter
Monkfish in a Red Wine Sauce
Preparation: 20 min.
Cooking: 55 min.
Equipment: saucepan.
Main
Course
Preparation: 20 min.
Cooking: 30 min.
Equipment: mixing
bowl, frying pan
French Rösti
Peel, rinse and dry the potatoes.
Peel the garlic.Wash and dry the parsley. Put both
ingredients in the mini bowl. Pulse a few times. The mixture
should be chopped, not puréed. Set aside.
Grate the potatoes using the 2mm grater disc (first, cut any
large potatoes in half).
Put the grated potatoes, chopped garlic and parsley, salt
and pepper in a large bowl. Mix well.
In a frying pan, heat half the oil and half the butter. Tip in
the mixture, press it down firmly and cook over a moderate
heat for 15 minutes.
After this time, the rösti should be golden brown. Turn out
onto a plate. Heat the remaining oil and butter. Slide the rösti
back into the pan to brown on the other side and leave to
cook for a further 15 minutes.
This preparation can be served as small individual potato
cakes, using a small round cutter as a mould.
Ingredients
(serves 4)
• 5 medium potatoes
• 3 garlic cloves
• 40g (11/2 oz) butter
• 4 tbsp oil
• 5 sprigs parsley
• Salt and pepper
SOUTHWESTERN MENU
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