ROAST MONKFISH WITH POTATO CRUMBLE AND LEEKS
Ingredientes para 4 personas
- 6 new season potatoes (e.g. Queens) (approximately 600g)
- 800g monkfish fillets
- 100g flour
- 2 leeks
- 200ml chicken stock
- 1 shallot, peeled and chopped
- A dash of white wine
- 3 tablesp. wholegrain mustard
- 100ml cream
- 2 tablesp. butter
- Rapeseed or olive oil
- Garden cress
- Salt and freshly ground black pepper
ROAST MONKFISH WITH POTATO CRUMBLE AND LEEKS
:
45 MIN
Prepare the potatoes:
- Peel the firm boiling potatoes, cut them in half and cook in lightly salted water.
- Drain the potatoes and shake them vigorously to release the starches. This way you get a crispier result.
Prepare the leeks:
- Cut the leeks into 5 cm long rods and cut them in half
- Melt butter in a pan and add the leek. Add half of the chicken stock and cook the leeks al dente under closed lid.
Make the mustard sauce:
- Fry the chopped shallot in the monkfish roasting liquid. Deglaze with a dash of white wine and 100ml chicken stock.
- Add a spoonful of mustard and the cream. Reduce to the desired thickness.
- Put another 2 spoons of mustard in a saucepan and strain the sauce over it. Stir well.
Compose the dish:
- Arrange the leeks with the fish on the plate.
- Finish with the potatoes, some mustard and watercress.
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