Summary

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

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Instructions

1. Cut the monkfish into 2-3 cm cubes and the chives into fine rolls.
2. 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.
3. 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.