Home
/
Roast monkfish with potato crumble and leeks
ROAST MONKFISH WITH POTATO CRUMBLE AND LEEKS
Ingredients for 4
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
Home
/
Roast monkfish with potato crumble and leeks
ROAST MONKFISH WITH POTATO CRUMBLE AND LEEKS
Cooking time:
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.
Other surprising recipes
Korean-style Potato Pancakes
View recipe
Home-Fried Potatoes with Vegetables and Spicy Chicken
View recipe
Green Goddess Potato Salad
View recipe
Upside Down Seafood Potato Pie
View recipe
Disclaimer
Privacy policy
Cookie policy
SURPRISE ME!
Find a recipe
Search
Menu & recipes
Course
Main dish
Side dish
Theme
Festive
Daily
World cuisine
Healthy
Quick
Main ingredient
Meat
Fish
Vegetarian
About us
European potatoes
Sustainability
Top 10 healthy recipes
Choose your language
Deutsch
English
Español
Français
Italiano
Nederlands
Polski