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🍽️ Monkfish in Savory Jelly

151 kcal · 30 min · 4 servings

Ingredients

• 8 sheets white gelatin
• 100 g red onion
• 100 g carrots (1 carrot)
• 400 ml fish stock
• 400 ml dry white wine (or fish stock)
• 1 bay leaf
• 2 tsp mustard seeds
• 75 ml white wine vinegar
• salt
• 450 g monkfish fillet
• pepper
• 1 bunch dill
• 5 tbsp cranberry juice
• a little sour cream (to taste)

Instructions

1. 1. Place the gelatin in a bowl of cold water and let it bloom for at least five minutes.
2. 2. Peel the onions and the carrot.
3. 3. Grate the vegetables into fine slices.
4. 4. Add the fish stock, half of the white wine, the grated vegetables, the bay leaf, and the mustard seeds to a pot.
5. 5. Bring the mixture to a boil.
6. 6. Let it simmer on low heat for 15 minutes.
7. 7. Squeeze the soaked gelatin thoroughly.
8. 8. Add the gelatin to the hot stock and stir until it has completely dissolved.
9. 9. Do not let the mixture boil again.
10. 10. Stir the vinegar into the stock.
11. 11. Let the stock cool down briefly.
12. 12. Season the stock to taste with salt.
13. 13. Strain the stock through a sieve into a clean bowl.
14. 14. Remove the bay leaf from the sieve.
15. 15. Set the cooked vegetables aside.
16. 16. Rinse the monkfish under running water.
17. 17. Pat the fish dry with a kitchen towel.
18. 18. Cut the fish into cubes of about two centimeters.
19. 19. Season the fish cubes with salt and pepper.
20. 20. Heat the remaining white wine in a pot.
21. 21. Do not let the wine boil vigorously.
22. 22. Add the fish cubes to the hot wine.
23. 23. Cover the pot.
24. 24. Let the fish cubes cook gently for five minutes.
25. 25. Rinse the dill under running water.
26. 26. Shake the dill dry.
27. 27. Pluck the fine dill leaves (fronds) from the stems.
28. 28. Chop the dill leaves finely.
29. 29. Add the chopped dill and the cranberry juice to the prepared stock.
30. 30. Decoratively arrange the reserved vegetables on four deep plates.
31. 31. Distribute the fish cubes onto the plates as well.
32. 32. Pour the stock carefully over the vegetables and fish.
33. 33. Place the plates in the refrigerator for at least six hours to allow the jelly to set.
34. 34. Take the plates out of the refrigerator ten minutes before serving.
35. 35. Let the dish stand at room temperature.
36. 36. Serve the dish with a dollop of sour cream if desired.

Nutrition per serving

• kcal: 151
• Protein: 22 g · Fett/Fat: 1 g · Carbs: 2 g