Camarga Black Rice With Monkfish And Prawns In Lemon Sauce

• 1 cup black rice
• 2/3 pound monkfish cut in small squares
• 8 prawns
• 2 13/16 tablespoons butter
• 1 lemon juiced
• fish broth
• salt
• black ground pepper
• extra-virgin olive oil

1. Boil rice in fish broth.
2. Use a little more than triple the amount of broth than rice.
3. Cook over medium heat for 40 minutes.
4. Turn off heat, cover, and let it stand for five minutes.
5. For the lemon sauce, in a saucepan. heat butter and lemon juice and season with salt and pepper.
6. Heat butter until it starts boiling. Set aside. Heat oil in a skillet and fry prawns and monkfish.
7. Season with salt.
8. To serve, use a plating ring, adding rice first, then monkfish and prawns.
9. Pour lemon butter over the top.

black rice, monkfish, prawns, butter, lemon juiced, fish broth, salt, black ground pepper, extravirgin olive oil

Taken from www.yummly.com/recipe/Camarga-Black-Rice-with-Monkfish-and-Prawns-in-Lemon-Sauce-2049608 (may not work)