Recipe
Hungarian monkfish goulash
easy
APPROX. 30 mins
Enough For
4 persons
Cookware
HOTPAN® ComfortNutritional Value
1167 kJ / 278 kcal (Per person)
Ingredients
- Carbohydrates6 g
- Sugar6 g
- Fat12 g
- Protein32 g
Allergens
- alcohol
- fish
- lactose
Note
As a starter half the quantities or double the number of persons.
Ingredients
- »1 3/4 pounds monkfish fillet rinse, pat dry and cut into 1 oz cubes
- »2 tbsp butter
- »2 shallots chop finely
- »1 green pepper halve, core, remove white skin and cut into strips.
- »1 red pepper halve, core, remove white skin and cut into strips.
- »1 tbsp paprika, sweet
- »1 tsp dill tips pluck and chop
- »6 1/2 tbsp dry white wine
- »6 1/2 tbsp sour cream
- » Sea salt and black pepper Freshly ground
Instructions
1. Heat the butter on medium heat. Lightly sauté the onions and peppers for 3 minutes.
2. Add the paprika powder and stir well.
3. Add the fish pieces, douse with white wine and season with salt, pepper and dill tips.
4. Put on the lid and start the cooking assistant of the app. The app can be installed free of charge in the corresponding store for iOS and Android
5. Place the fish and the vegetable into a bowl and keep warm.
6. Reduce the sauce by half on high heat, then enhance with sour cream and season to taste with salt and pepper.
7. Give back the fish and the vegetables into the sauce, mix carefully.
Serving
Serve the dish in the pot. Wide noodles or boiled potatoes are great as accompaniment.
The dish remains warm in the HOTPAN® Comfort for quite a long time.
Origin
Kuhn Rikon
easy
APPROX. 30 mins
Enough For
4 persons
Cookware
DUROTHERM® / HOTPAN®Nutritional Value
1167 kJ / 278 kcal (Per person)
Ingredients
- Carbohydrates6 g
- Sugar6 g
- Fat12 g
- Protein32 g
Allergens
- alcohol
- fish
- lactose
Note
As a starter half the quantities or double the number of persons.
Ingredients
- »1 3/4 pounds monkfish fillet rinse, pat dry and cut into 1 oz cubes
- »2 tbsp butter
- »2 shallots chop finely
- »1 green pepper halve, core, remove white skin and cut into strips.
- »1 red pepper halve, core, remove white skin and cut into strips.
- »1 tbsp paprika, sweet
- »1 tsp dill tips pluck and chop
- »6 1/2 tbsp dry white wine
- »6 1/2 tbsp sour cream
- » Sea salt and black pepper Freshly ground
Instructions
1. Heat the butter on medium heat. Lightly sauté the onions and peppers for 3 minutes.
2. Add the paprika powder and stir well.
3. Add the fish pieces, douse with white wine and season with salt, pepper and dill tips.
4. Place the lid on and heat until a thin plume of steam rises from between the lid and rim of the pan.
5. TReduce the heat and allow to simmer for 3 minutes.
6. Then place the DUROTHERM® / HOTPAN® into the base / insulating bowl and softcook for 10 minutes.
7. Place the fish and the vegetable into a bowl and keep warm.
8. Reduce the sauce by half on high heat, then enhance with sour cream and season to taste with salt and pepper.
9. Give back the fish and the vegetables into the sauce, mix carefully.
Serving
Serve the dish in the pot. Wide noodles or boiled potatoes are great as accompaniment.
The dish remains warm in the DUROTHERM® / HOTPAN® for quite a long time.
Origin
Kuhn Rikon