Ingredients per serving


Prepare Monk Fish

  • Monk fish 1.6 kg
  • Salt and Pepper, to taste
  • Butter, as needed

Prepare the Sauce

Prepare the Vegetables

  • Fava beans 450.0 g
  • Green peas 450.0 g
  • Sunchokes 450.0 g
  • Cauliflower 450.0 g
  • Spring onions, cleaned, whole 5.0 each

To Serve

  • Watercress 35.0 g
  • Maille Old Style Mustard 4 x 3.7 kg 50.0 ml

Buttery monk fish is enhanced by bright green spring vegetables, balancing fresh and rich flavors.



  1. Prepare Monk Fish

    • Clean and portion the fish.
    • Season and fry in butter.
  2. Prepare the Sauce

    • Sweat shallot in butter, add white wine.
    • Reduce wine until 85 ml remains, then add the light cream.
    • Reduce until the sauce thickens slightly. Chill.
    • Mix the prepared Knorr® Culinary Cream and egg yolks with the cold sauce base.
    • Whisk the soft peaks and mix with the sauce base.
  3. Prepare the Vegetables

    • Clean and cut the vegetables into 2,5 cm pieces.
    • Blanch and season the vegetables with a little butter.
  4. To Serve

    • Place the sauce on the middle of a plate.
    • Add vegetables and fish.
    • Garnish with watercress and 5 ml of grainy mustard.
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