in Recipes

Monkfish on chive asparagus with broccoli and new potatoes

Spread the love

Ingredients for 1 servings:

  • 200 g asparagus
  • 160 g monkfish fillet(s)
  • 1 small bunch of chives, finely chopped
  • ¼ broccoli
  • 150 g potatoes, new
  • salt and pepper
  • 125 ml cream
  • olive oil
  • Chives and tomato rose, for decoration

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the peeled new potatoes in salted water. Cook the broccoli until al dente. Peel the asparagus and cut into small 2 cm pieces. Heat a little olive oil in a pan and sweat the asparagus briefly but vigorously, season with salt and pepper, and add the cream. Simmer for about 10 minutes. Cut 3 medallions from the monkfish per person, press them down slightly, coat with flour, fry in a pan until crispy (twice for 1 minute on each side), and keep warm. Add the chives to the asparagus and arrange on a black plate; it looks great. Alternate the monkfish, broccoli, potatoes, etc. on top. Finally, decorate with a tomato rose and finely chopped chives.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Shopska Salad

Turkey strips, baked