Origin of dish:
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Type of cooking:
Preparation time: 10 minutes
Cooking time: 35 minutes
Ingredients (serves 4):Method: Preheat the oven to 180°C (Gas Mark 6).
Cook the onion, peppers and mushrooms in salted boiling water for 4-5 minutes. Cut the peppers and onions into 8 squares.
Divide the monkfish tail into 12 cubes.
Slide the cubes of pepper, onion, mushroom and monkfish onto the wooden skewers or lemongrass sticks, arranging them as you wish. Place them in a lightly oiled ovenproof dish.
Add salt and pepper and leave to cook for 10 minutes.
Snip the fennel and cut the onion into thin layers.
Sweat the onion in a saucepan with olive oil.
Add the fennel, cook with lid on for 15 to 20 minutes on a low heat.
Add the chopped dill, followed by salt and pepper.
Serve the brochettes on the fennel fondue.