Monkfish in ginger cream

AUTHOR
Andrew Gay
DIFFICULTY
very easy
RATING
5 3
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 800 g small new potatoes
  • 300 ml Fish stock
  • 10 g Ginger Tuber
  • 200 g Whipped cream
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 Branch rosemary
  • 4 TABLESPOONS Olive oil
  • 800 g Monkfish fillet
  • 7-10 Tbsp Lemon juice
  • 1-2 TABLESPOONS Flour
  • 7-10 Tbsp colourful pepper

Directions

  1. 1

    Wash potatoes thoroughly and cook in boiling water for about 20 minutes. In a pot reduce the fish stock to half. Peel and grate the ginger. Add ginger and cream to the stock, simmer for another 5 minutes, season with salt and pepper

  2. 2

    Wash the rosemary and shake dry. Remove the needles. Drain potatoes. Heat 2 tablespoons of oil in a frying pan. Fry the potatoes for 5-8 minutes. Add the rosemary needles about 2 minutes before the end of the cooking time. Season with salt. Cut fish fillet into 4 pieces, season with salt and lemon juice and turn in flour. Tap off excess flour. Heat 2 tablespoons of oil in a frying pan. Fry the fish for 4-5 minutes while turning

  3. 3

    Foam up the ginger cream with a hand blender, season with salt and pepper. Arrange fish and potatoes on plates. Add cream sauce and garnish with coloured pepper

Nutrition Facts

KCAL
550 kcal
CARBS
34 g
FATS
29 g
PROTEINS
37 g