Monkfish on wild garlic cheese sauce
This dish is easy to prepare and offers a perfect combination of juicy monkfish and a creamy, spicy sauce. It is the perfect choice for those who prefer a healthy, low-carb diet without sacrificing taste and enjoyment. Monkfish or Coda di Rospo is found not only in the North Atlantic but also in the Mediterranean and the Black Sea. Despite – or perhaps even because of – its unflattering appearance, it is an integral part of gourmet cuisine. As a cartilaginous fish, it is practically boneless and its firm, white meat can be prepared in a variety of ways – wrapped in bacon, cooked or in soup. What is available with monkfish is mainly the tail, which can be made into medallions or fillets.
Preparation time: 30 minutes
Difficulty: ⚫⚫⚫⚪⚪
INGREDIENTS
- Monkfish medallions
- 1 tbsp olive oil
- 1 tbsp butter
- Juice of one lemon
- Salt
- Pepper
- 300 g wild garlic
- 1 clove of garlic
- ½ yellow pepper
- 250 g cream cheese
- 100 ml whipped cream
- Cocktail tomatoes
- Radishes
PREPARATION
- Sauté the monkfish medallions slowly in the olive oil and butter mixture, basting the monkfish repeatedly with the oil and seasoning with lemon, salt and pepper.
- Finely chop the wild garlic. Then fry in oil with a clove of chopped garlic.
- Add the finely chopped peppers and stir in 250 g cream cheese and 100 ml whipped cream.
- Season to taste with salt and pepper.
- Serve with roasted tomatoes and radish tartar.
TIP
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