Monkfish In Brick Batter With Hot-curry Sauce Recipe

Ingredients

• 250 g red peppers
• 400 g Monkfish fillet
• 7-10 Tbsp Salt
• 3-4 Tbsp Lime juice
• 1 small apple
• 1 Shallot
• 1 TABLESPOON Raisins
• 75 g Butter
• 2 TABLESPOONS Coconut flake
• 1-2 TABLESPOONS spicy curry
• 1/8 l dry white wine
• 200 ml Poultry stock
• 5 TABLESPOONS Vermouth (Noilly Prat)
• 150 g Whipped cream
• 75 g double cream
• 7-10 Tbsp Pepper
• 7-10 Tbsp Sugar
• 3-4 Tbsp Orange juice (fresh)
• 200 g Bean sprouts
• 7-10 Tbsp Cayenne pepper
• 1 Protein
• 50 g Carrot
• 50 g Leeks (leek)
• 50 g Celeriac
• 4 leaves Brickteig , available in Turkish shops, alternatively strudel or puff pastry (approx. à 8 g)
• 1 - 1 1/2 l Frying fat or oil for baking
• 2 TABLESPOONS Olive oil
• 1/2 bunch Coriander
• 7-10 Tbsp Slices of lime
• 7-10 Tbsp Protein
• 7-10 Tbsp finely sliced orange peel