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Monkfish noodles with pine nuts and garlic mayonnaise

Name: Monkfish noodles with pine nuts and garlic mayonnaise
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 300 g Fine soup noodles (dry); 500 g Monkfish (trimmed and boneless); 120 g Spring Onion; 200 g Carrot; 9 g Garlic (6 g sofrito and 3 g mayonnaise); 60 g Pine nuts; 750 g Vegetable stock (750 ml; reserve 150 ml); 150 g Extra virgin olive oil (30 g stew and 120 g mayonnaise); 50 g Pasteurised egg; 15 g Vinegar; 3 g Parsley; 0.3 g Black pepper (to taste); 1 g Salt (to taste)

Total time50 min Preparation and possible waiting 20 min · Cooking 30 min

Preparation and possible waiting: 20 min · Cooking: 30 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Fine soup noodles. Usual composition; check the label or the dough/sauce recipe: Fine soup noodles. Egg: Ingredient to check: Pasteurised egg. Fish: Ingredient to check: Monkfish. Sulphites: check label: Ingredient to check: Vinegar. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Fine soup noodles, Pine nuts, Vegetable stock.

Rating Not yet rated

Toasted fine noodles with monkfish, vegetables and pine nuts, served with garlic mayonnaise.

Jump to steps

20 minpreparation and possible waiting

30 mincooking

4servings

3.416 kcalwhole recipe

854 kcalper serving

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 and possible waiting 20 min · Cooking 30 min

Preparation and possible waiting: 20 min · Cooking: 30 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Pescatarian Main course 30 to 60 minutes Home-style

Allergens

View full classification 21 tags

Diet

Pescatarian

Dietary requirements

Lactose-freePeanut-freeSoy-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main coursePasta

Meal

Lunch

Preparation

BoilingSautéingToasting

Appliances

CasseroleFrying panBlender

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course · Pasta

Meal

Lunch

Total time

30 to 60 minutes

What you need

Ingredients

Let’s get cooking

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.