Monkfish to perfection - Served with pea puree, vegetables and lovely sauce
Many refer to monkfish as the tenderloin of the sea.
Ingredients
- 350 gram monkfish fillet
- 20 pcs potatoes
- 100 gram asparagus beans
- Pea puree (see recipe below)
- Butter sauce with tomatoes (see recipe below)
Butter sauce with tomatoes
- 2 tbsp butter
- 10 pcs small tomatoes
- 1 tbsp finely chopped tarragon
- 0,5 pcs lemon
Pea puree with parmesan
- 400 gram frozen green peas
- 50 gram butter
- 50 gram grated parmesan
- 0,5 pcs lemon (juice only)
- 1 pinch salt
- some boiling water from the peas
Monkfish is one of the ugliest fish to look at, but behind the slightly special look is one of the world's best fish fillets. It is not without reason that anglerfish is referred to as the tenderloin of the sea. It has a very firm consistency and incredibly good taste, but then it is important to treat the fish properly. Here I will show you how to make a delicious monkfish-dinner.
Step 1
I set the oven at 200 degrees and put the small potatoes in a frying pan. Add a little olive oil, salt and pepper and fry until tender.
Step 2
Find a pan you can cook peas and asparagus beans in. I start with the pea puree. Boil the peas for 3-4 minutes, pour off the water and place in a bowl or glass. Add butter and parmesan first and whisk until smooth. Season with lemon juice and salt. Adjust the thickness of the pea puree with a little of the boiling water. Just before serving, I use the same pan to cook asparagus beans.
Step 3
How to fry monkfish. I start by seasoning the fish with salt and pepper. Find a frying pan and add a little neutral oil. I heat the pan well before I add the fish. Fry quickly on both sides in the hot oil. Turn down the heat and add a little butter. Turn the fish regularly and pour over the butter from the pan. Pay attention to the temperature. I take the fish out of the pan when it reaches 49 degrees. Let the fish rest for 5 minutes before serving.
Step 4
Boil the asparagus beans in salted water for 2 minutes and strain off the water.
Step 5
When I take out the fish, I add a little extra butter to the pan I fried the fish. Wait until the butter starts to brown before adding the lemon juice and small tomatoes divided into boats. Boil for a few minutes and add fresh tarragon. Season the sauce with lemon and salt.
Step 6
To serve the dish, I start with pea puree and add asparagus beans and potatoes. Put the fish on top and finish with the sauce. Now you can enjoy a wonderful monkfish dinner! Good luck.
