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