Monkfish in Wormwood and Chives Cream
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g monkfish fillet (s)
- 2 tablespoon butter
- 150 ml white wine
- 200 ml fish stock
- salt and pepper
- 2 tablespoon vermouth (Noilly Prat)
- 200 ml cream
- 30 g butter, cold, in pieces
- 1 bunch chives
Print Recipe
Pin Recipe Instructions
- Cut the monkfish into 2-3 cm cubes and the chives into fine rolls.
- Melt the butter and let the fish cubes sit briefly. Deglaze with white wine and let stand covered for 2-3 minutes. Take the fish cubes out of the pan, season with salt and pepper and keep warm.
- Pour in vermouth and fish stock, reduce to half. Then add the cream and reduce until creamy. Assemble the sauce with the cold butter, season to taste, add a pinch of sugar if necessary. Add fish cubes and chives rolls to the sauce and heat carefully. No more cooking.
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