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Recipe - Monkfish with white asparagus
This dish combines tender monkfish with braised asparagus and a classic beurre blanc – a French butter sauce. The sauce brings fish and vegetables together into a balanced whole, while the asparagus adds a clear seasonal touch. A refined and simplistic preparation that focuses on product and craftsmanship.
This dish combines tender monkfish with braised asparagus and a classic beurre blanc – a French butter sauce. The sauce brings fish and vegetables together into a balanced whole, while the asparagus adds a clear seasonal touch. A refined and simplistic preparation that focuses on product and craftsmanship.
Ingredients (for 4 people)
140 g monkfish medallions
12 white asparagus spears
Beurre Blanc
500 ml fish stock or strong poultry stock
4 onions
200 g butter
100 ml cream
100 ml sharp white wine vinegar
100 ml white wine
1 tbsp capers in olive oil
Preparation
For the beurre blanc, first sauté the onions in a little butter until soft. Deglaze with white wine and vinegar and let it simmer until almost reduced. Add the fish or poultry stock and continue simmering until reduced by more than half. Then blend in the remaining butter and cream and strain finely. Add the capers.
Meanwhile, cook the asparagus in the oven with a little butter and salt at 160°C for about 15 minutes.
Sear the monkfish medallions in rapeseed oil and butter, then transfer to the oven at 180°C for about 8 minutes. Turn off the oven, open the door, and let the fish rest for another 4 minutes.
Before serving, arrange the monkfish on the braised asparagus and finish with the beurre blanc.
Enjoy!
Ingredients (for 4 people)
140 g monkfish medallions
12 white asparagus spears
Beurre Blanc
500 ml fish stock or strong poultry stock
4 onions
200 g butter
100 ml cream
100 ml sharp white wine vinegar
100 ml white wine
1 tbsp capers in olive oil
Preparation
For the beurre blanc, first sauté the onions in a little butter until soft. Deglaze with white wine and vinegar and let it simmer until almost reduced. Add the fish or poultry stock and continue simmering until reduced by more than half. Then blend in the remaining butter and cream and strain finely. Add the capers.
Meanwhile, cook the asparagus in the oven with a little butter and salt at 160°C for about 15 minutes.
Sear the monkfish medallions in rapeseed oil and butter, then transfer to the oven at 180°C for about 8 minutes. Turn off the oven, open the door, and let the fish rest for another 4 minutes.
Before serving, arrange the monkfish on the braised asparagus and finish with the beurre blanc.
Enjoy!
