Summary

Ingredients

• 800 g monkfish
• 2 mango (s), ripe
• 1 lime (s)
• 1 pepper (s)
• 400 ml fish stock
• 100 ml white wine
• 100 ml cream
• 80 g butter

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Instructions

1. Prepare the fish stock and white wine and reduce to a third.
2. Peel the mango with the peeler and carefully cut each fruit into four slices, approx. 7 mm thick. This is best done with a flexible knife because you can then cut along the core.
3. Remove the peel from the lime with a zest, squeeze out the lime.
4. Wash the fish, pat dry, divide along the middle bone and cut medallions 3-4 cm thick from the halves.
5. Halve the pepper lengthwise, wash, remove the seeds and cut the pod into thin strips. Sweat in a pan with a little butter and deglaze with the lime juice. Add the reduction of fish stock and white wine, bring to the boil briefly and then add the cream. Switch back, add the lime zest to the sauce and let it simmer gently.
6. Heat the butter in a pan and add the mango slices. Fry for about five minutes on each side and then keep warm.
7. Heat the butter again in a pan and add the fish medallions. Fry for about 4-5 minutes on each side and season with salt after turning. Salt the sauce and deglaze the monkfish with it, turn the stove down. Pull medallions through the sauce for another 1-2 minutes, turning them several times.
8. Place two mango slices on each preheated plate, place the fish on top and drizzle with the remaining sauce.