Monkfish in Sherry Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g monkfish fillet (s)
- 200 ml cream
- 100 ml sherry, dry (Fino)
- 1 ½ tablespoon sugar
- salt and pepper
- Pepper, pink berries
- Curry powder
- Lemon zest, grated
- 1 tablespoon clarified butter
Print Recipe
Pin Recipe Instructions
- Cut the monkfish into medallions and pat dry well. Whip the cream until stiff.
- Heat some clarified butter in the pan. Carefully fry the monkfish medallions without seasoning on both sides until they are not quite ready, then remove, season with salt, pepper and set aside covered.
- Caramelize a little sugar in the lard, actually just melt it and deglaze with sherry. Reduce the first shot of sherry almost completely, then add a little more sherry. Season the sauce with salt, pepper, pink pepper berries, possibly a little more sugar, a little lemon zest and curry. Add half of the whipped cream and the fish and with the lid closed, cook the fish quickly to the end, the core should still be translucent.
- Now distribute the monkfish medallions on the plates, add the rest of the whipped cream to the sauce, stir briefly and pour the now frothy sauce over the fish.
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