Sparkle Quark Style (vegetable cheese)
second courses from Italy
translated by Italian with
This recipe is fast as well as being perfect for the festive season, now imminent. We chose, in fact, the valuable monkfish or monkfish, the season just in winter yes, there is a seasonality in the maritime world !: also will look great during dinner, but will also be fairly light, so that it does not add up to all the other excesses of the festive tables.
Open the vanilla bean in half lengthwise and scrape the inside, taking a sample of the seeds. Put the seeds, coconut oil and vanilla bean in a pan and turn the heat to low.
Cook for the base and take the heat to the pan. Meanwhile, rinse the fish slices under running water and dry well with paper towels.
As soon as the coconut oil is hot raise the heat slightly and lay the monkfish in a pan.
Let it cook a few minutes and then turn the slices, and cook the other side as fish for a few minutes. The monk must not cook too much, otherwise it risks becoming gummy.
When cooked, salted fish to your taste and serve.