Put to cook in a pot with water and a pinch of salt, the head of monkfish and a few sprigs of parsley to broth. Peel the potatoes and onion. Cut the potatoes into slices and julienned onion. All PON to be fried in a skillet with oil until browned them.
Place on a plate of oven and pour a little stock. You season the fish, place on baking and sprinkle it with a little oil. It put into the oven at 220 ° C, during 20 minutes.
It serves the fish into a wide source, next place the potatoes with onion. Pour a splash of vinegar on the fish.
Pela, tools the garlic cloves and brown them in a pan with a little oil. Add a few slices of spicy chilli. Briefly skip. He retired from the fire, Add the stock resulting from roast monkfish, Sprinkle with chopped parsley, again put to fire and stir slightly until it emulsifies. It waters with the fried fish and decorate with some sprigs of parsley.
Ask the fishmonger to clean you snuff, separating and reserving the trunk, the two halves of the lower jaw and the head bone. And don't forget to remove the thin skin covering the meat.
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