Monkfish noodles with pine nuts and garlic mayonnaise
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 50 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 7 more Indicative dietary requirements
View full classification 25 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Fine soup noodles dry 300 g
- Monkfish trimmed and boneless 500 g
- Spring Onion 120 g
- Carrot 200 g
- Garlic 6 g sofrito and 3 g mayonnaise 9 g
- Pine nuts 60 g
- Vegetable stock 750 ml; reserve 150 ml 750 g
- Extra virgin olive oil 30 g stew and 120 g mayonnaise 150 g
- Pasteurised egg 50 g
- Vinegar 15 g
- Parsley 3 g
- Black pepper to taste 0.3 g
- Salt to taste 1 g
Kitchen tools for this recipe Recommended kitchen tool
Useful tools selected to help you prepare this recipe.
Disclosure: This section contains affiliate links. If you buy through them, AceiteySal may receive a commission at no extra cost to you.
Braun MultiQuick 5 hand blender
Blend smooth sauces and purées just the way you like them.
View on AmazonPrices and availability may change on Amazon. Always check the latest details before buying.
Method
-
Toast the noodles in a dry pan for 2–3 minutes, stirring, and set aside. Toast the pine nuts in the same pan for 1–2 minutes and remove before they burn.
-
Finely dice the spring onion, carrots and 6 g garlic. Soften in 30 g oil for 10–12 minutes. Cut the monkfish into 2 cm cubes, season with pepper and add; sauté for 2 minutes.
-
Add the noodles and 600 ml hot vegetable stock. Cook for 5–7 minutes, depending on thickness, until the pasta is tender and the monkfish opaque and flaking easily. Add some of the remaining 150 ml stock if it dries out. Taste before adding salt.
-
Blend the pasteurised egg with the remaining 3 g garlic, vinegar, other 120 g oil and a pinch of salt in a narrow jug, keeping the blender on the bottom until emulsified. Serve the noodles with the pine nuts and parsley, and divide the mayonnaise on the side.
Found an error? Help us keep this recipe clear and reliable.
Suggest a correction →