Fried Monk Fish with White Wine Cream Sauce
Buttery monk fish is enhanced by bright green spring vegetables, balancing fresh and rich flavors.

Ingredients per serving
Prepare Monk Fish
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Monk fish 1.6 kg
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Salt and Pepper, to taste
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Butter, as needed
Prepare the Sauce
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White wine 125.0 ml
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Shallots, diced small 1.0 each
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Light cream 300.0 ml
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Egg yolks 4.0 each
Prepare the Vegetables
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Fava beans 450.0 g
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Green peas 450.0 g
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Sunchokes 450.0 g
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Cauliflower 450.0 g
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Spring onions, cleaned, whole 5.0 each
To Serve
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Watercress 35.0 g
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Maille Old Style Mustard 4 x 3.7 kg 50.0 ml
Preparation
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Prepare Monk Fish
- Clean and portion the fish.
- Season and fry in butter.
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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.
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Prepare the Vegetables
- Clean and cut the vegetables into 2,5 cm pieces.
- Blanch and season the vegetables with a little butter.
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To Serve
- Place the sauce on the middle of a plate.
- Add vegetables and fish.
- Garnish with watercress and 5 ml of grainy mustard.