Monkfish in mustard cream sauce

This time I post still Classic with fish. Monkfish is totally delicious, one of my favorite fish.

You need it (for 4 people)

  • 800g to 1kg of monkfish (which is quite similar during frying, so the big amount)
  • a few limes, alternatively lime juice
  • Salt, pepper, cayenne pepper
  • 2 to 3 tablespoons butter
  • 3 Scharlotten
  • 125ml white wine
  • 125ml fish broth is ideal, normal clear broth tuts to distress too
  • 200ml cream
  • 2EL mustard (best coarse Dijonsenf again)
  • food starch

preparation

The whole thing is relatively fast, my ex loved it animal, although it is not the incredibly light cuisine. I guess you spend about half an hour in the kitchen for that.

If the monkfish fillets are from the market, wash the ones before and then dab them off. TK monkfish I do not like that, would you really fresh to heart. Then add a little lime juice over the fillets, salt pepper and cayenne pepper and let it cook for 10 minutes in the fridge.


Meanwhile, you can heat the butter, maybe even a splash of oil in, so it does not turn brown, then roast the monkfish, out of the pan and warm.

Put your (meanwhile finely chopped) onions into the pan, sauté them a little at a time. Then deglaze with white wine and fish broth, stir in cream and reduce.

Then you can remember to give the sauce Pepp with salt, pepper, cayenne pepper, lime juice and so about 2 tablespoons mustard. And of course, tie that with the cornflour a little, so it is not too liquid.

For decoration:

I like to make (green) tagliatelle on the plate, monkfish on it and sauce over it, and a fresh salad, e.g. Tomato salad with fresh cherry tomatoes.

Shack restaurant panfried monkfish | March 2024