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Sauce pour la fondue de lotte
(Sauce for the monkfish fondue)

Serves 4
Preparation time: 5 minutes
Cooking time: 7 to 8 minutes, just before serving.

2 tomatoes
½ fennel
2 table spoons of lemon juice
1 teaspoon of honey
1 tablespoon of nut powder
2 table spoons of olive oil
Salt and pepper

Cut the tomatoes and the fennel roughly and place it all in a blender.

Add the lemon juice, honey, olive oil, nut powder, salt and pepper, and blend for 30 to 45 seconds.

Bring this uncooked sauce out in a small pot on a hotplate to serve hot to your guests.

It is the ideal sauce to go with the monkfish fondue, or a grilled piece of meat such as rib steak or fish a la plancha.