Camarga Black Rice With Monkfish And Prawns In Lemon Sauce

1. 1

   Boil rice in fish broth.

2. 2

   Use a little more than triple the amount of broth than rice.

3. 3

   Cook over medium heat for 40 minutes.

4. 4

   Turn off heat, cover, and let it stand for five minutes.

5. 5

   For the lemon sauce, in a saucepan. heat butter and lemon juice and season with salt and pepper.

6. 6

   Heat butter until it starts boiling. Set aside. Heat oil in a skillet and fry prawns and monkfish.

7. 7

   Season with salt.

8. 8

   To serve, use a plating ring, adding rice first, then monkfish and prawns.

9. 9

   Pour lemon butter over the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.