Monkfish with Lindemans Gueuze and Couscous
Ingredients
Directions
Take a frying pan and bake the seeds for two min whilst stirring.
Put the coriander, peppercorns, clove of garlic and seeds together and crush to a powder.
Cut the Monkfish into 2 X 2 cm pieces.
Blend the powder, the honey, the Gueuze and the fish and marinate for at least20 min.
Mix the cinnamon and the raisins with the couscous, pour 200 ml of boiling water unto it and cover.
Put the oil in a frying pan, remove the pieces of Monkfish from the Lindemans Gueuze Mixture and fry when the oil is hot.
Keep it on high heat and pour the marinade onto it to lightly caramelise it.
Arrange a part of the couscous on a plate garnish with the fish and drizzle some sauce next to it.
Ingredients
Directions
Take a frying pan and bake the seeds for two min whilst stirring.
Put the coriander, peppercorns, clove of garlic and seeds together and crush to a powder.
Cut the Monkfish into 2 X 2 cm pieces.
Blend the powder, the honey, the Gueuze and the fish and marinate for at least20 min.
Mix the cinnamon and the raisins with the couscous, pour 200 ml of boiling water unto it and cover.
Put the oil in a frying pan, remove the pieces of Monkfish from the Lindemans Gueuze Mixture and fry when the oil is hot.
Keep it on high heat and pour the marinade onto it to lightly caramelise it.
Arrange a part of the couscous on a plate garnish with the fish and drizzle some sauce next to it.