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Monkfish with Morels and Pasta
Monkfish gets a coating of ground morels and tandoori spice before steaming gently over sliced shallot, while rice noodles cook in the same appliance right after. A short pan reduction with cream and the steaming juices turns into a quick sauce.
- Total time
- 40 min
- Prep
- 15 min
- Cook
- 25 min
Ingredients
Method
Grind the morels with 8 ml of the tandoori spice in the Turbo Chopper.
Cut the rinsed, dried monkfish into 6 pieces and roll them in the ground morels. Set them in the large basket of the Tupperware Micro Urban over the sliced shallot.
Set the large basket over the base filled with the stock concentrate and 400 ml (14 fl oz) cold water. Close and steam for about 10 minutes at 600 W, adjusting for the thickness of the fish. Keep the basket covered on a plate.
Cook the rice noodles in the clean base, filled with water to the maximum line, uncovered, at 900 W for the packet time. Rest a few minutes in the hot water if you like, then drain.
Recover the shallot and 50 ml (10 tsp) of the cooking liquid, add the cream and the remaining tandoori spice, and reduce over medium heat in a saucepan. Blend in the Turbo Chopper.
Serve the monkfish with the pasta and the sauce.
