Karrystegt sea bag with baked curry butter and celery

Ingredients for Karrystegt sea bag with baked curry butter and celery

Instructions for Karrystegt sea bag with baked curry butter and celery

To prepare the Karrystegt sea bag with baked curry butter and celery recipe, please follow these instructions:

Monkfish:
Cut the fillets off the middle leg and remove the skin. See instructions on the back. The fillets are cut into smaller pieces. Mix 1 tsp. Curry and some oil in a cup and butter the curry on the pieces and season with salt and pepper. They were cooked on a hot forehead for 2 minutes on each side. Then take off the flare, cover with foil and rest for another 5 minutes before serving.

Celery Tern:
The celery is cut into small cubes and swirled in little oil for approx. 3-4 min. Season with salt and pepper and sprinkle with chopped parsley.

Curry Butter:
(Accessories - may be omitted or made the day in advance). Start with curry butter: 100 g butter (preferably fudge butter), 1 teaspoon. Curry and 1 fat squeezed garlic stir together. Put the butter on the fridge until you can process it. The butter is formed into small medallions, which is approx. 5 mm high. They are turned into flour and paned in eggs and rasp. This is done twice - so the butter is fully encapsulated. Then placed in the freezer for approx. 10 minutes.

Pour well with oil on a small forehead. There must be about 5 mm oil on the whole forehead. Warm it up and lightning the curry butter for approx. 20 seconds on each side.