Havtaskemedaillon with Norway lobster

Ingredients for Havtaskemedaillon with Norway lobster

Instructions for Havtaskemedaillon with Norway lobster

To prepare the Havtaskemedaillon with Norway lobster recipe, please follow these instructions:

Sauce: This is prepared while the fish steamed in the oven. Roast langoustine, mussels, prawns and calamari (cut into rings) and garlic in olive oil on a tefal pan in approximately 2-3 minutes. Add the white wine and steam the mussels covered until they have opened. Season with salt and pepper. Add tomatkød and season with salt and pepper. Cook the sauce for approx. 5 minutes.

Monkfish: Put the cleaned monkfish tail in an ovenproof dish with wine. Season with salt, pepper, fresh rosemary, cayenne pepper and garlic. Sprinkle with olive oil and a little fennel seeds. Cover it with aluminum foil and steam in a 275 degree C preheated oven for approximately 40 minutes. Put the fish on a cutting board and slice 2 fillets along the leg. Then cut the fillets on the bias, in medailloner in ca. 1 cm thickness.

Serving: Serve 3-4 medailloner on each preheated plate, together with the half-peeled langoustine tails, prawns, clams in shell and squid heads. Sprinkle with the sauce and squid rings and garnish with Basil tops.

Tips:
The juice from the fish sauce may be added, which can also be used for a pasta starter, where ingredients are cut in half.