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Monkfish casserole
Monkfish casserole

Before you jump to Monkfish casserole recipe, you may want to read this short interesting healthy tips about Your State Of Health Can Be Effected By The Foods You Choose To Consume.

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Also when you are trying to find a snack to hold you over in between meals, grab a handful of nuts or perhaps seeds. You will come to realize that these snack items are usually loaded with Omega-3 and Omega-6, although some nuts and also seeds will have much more than others. Omega-3 and Omega-6 are called essential fatty acids and they’re essential because your body uses these kinds of fatty acids to keep your hormone levels where they should be. A few of these hormones that are needed are only able to be made by having these fatty acids in your diet.

If you decide that your overall health is important to you, you need to take these tips to heart. Also if you cut out all the unhealthy food that you really should not be eating anyway, you might find that you could end up living a longer life.

We hope you got insight from reading it, now let’s go back to monkfish casserole recipe. You can cook monkfish casserole using 19 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Monkfish casserole:
  1. Provide Sauce
  2. Provide 1 large onion
  3. Get 400 grams tomato paste
  4. Get 4 clove garlic
  5. Get parsley
  6. Provide 30 grams almonds
  7. Prepare 25 grams pinions
  8. Get Fish
  9. Prepare 600 grams monkfish filet
  10. Get 1/2 cup fresh lemon juice
  11. Use 1 cup dry white wine
  12. Prepare 1/2 cup water
  13. Get Salt & Pepper
  14. Get Decoration
  15. Provide 8 mussels
  16. Provide 25 grams peas
  17. Prepare 1/2 lemon
  18. Get Optional
  19. Prepare 1 fresh chillies
Steps to make Monkfish casserole:
  1. Put the monkfish on a deep oven tray, season it and pour the lemon juice, the wine and the water. Bake for 10-15 minutes at 260C.
  2. Chop the onion finely and sautee until slightly golden. Add the tomato paste and let it reduce.
  3. Add the garlic and the parsely finely chopped. Blend the pinions and the almonds and add them too. Cook it for 5 more minutes.
  4. Add the liquids from the monkfish to the sauce and let it reduce. Once done blen everything until you have a very fine puree.
  5. Boil the peas and the mussels (seperatedly) and quickly put the peas in ixe-cold water.
  6. Once the mussels are cold seperate the shells leaving ine empty and one with the mussels. Fill the empty one with the peas.
  7. Put the fish in the sauce and cover. Put the peas and the mussels (alternating them) in a circle. Cut the 1/2 lemon vertically and put in the centre.

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