Smokeys Monkfish in Tomato Port Wine Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g monkfish medallions
- 150 g crème fraîche
- 150 ml white wine, drier
- 50 ml port wine, white
- 1 small onion (s), chopped
- 1 clove garlic, chopped
- 8 half tomatoes, dried in oil, chopped
- 80 g butter
- Cayenne pepper
- Salt and pepper from the mill
- Lemon juice
- 1 tablespoon oil for frying
Print Recipe
Pin Recipe Instructions
- Cook white wine with onions, garlic and diced tomatoes on a high flame for about 5 minutes. Then puree finely with the hand blender and add the port wine and crème fraîche. Bring to the boil again and reduce a little. Then remove the pan with the sauce from the plate and stir in the butter in small pieces, season with cayenne pepper, salt and lemon juice and possibly a little more port wine. The sauce must now no longer boil, just keep it warm.
- At the same time season the monkfish with salt and pepper and fry briefly all around with a little oil, approx. 5 - 7 minutes.
- Arrange the fish on two preheated plates and cover with the sauce.
- This goes well with wild rice.
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