John Myers
Fish: Grilled Monkfish Fillet.
The perfect fish: grilled monkfish fillet. recipe with a picture and simple step-by-step instructions.
- 2 Fresh fish fillet each 250 gr.
- 200 g Potatoes
- 150 g Leek
- 150 g Fresh celery
- 150 g Carrots
- 2 tbsp Chopped parsley until smooth
- 150 g Diced onion
- 2 Garlic cloves chopped
- 2 tbsp Clarified butter
- 1 shot White wine
- 200 ml Fish stock
- Salt and pepper
- Fish spice sh. my KB
- 0,5 Cucumber
- 1 a cup Greek yogurt 10% fat
- 1 tbsp Chopped dill
- Fleur de Sel sea salt
- Black pepper from the mill
- 1 pinch Sugar
- White balsamic vinegar
- Extra virgin olive oil
- Peel and clean the vegetables and cut into small cubes. Heat 1 tablespoon clarified butter in a saucepan and sweat the vegetables while turning. Deglaze with the wine, reduce briefly and pour in the stock, season with salt and pepper and simmer over low heat for approx. 15 minutes.
- Put the rest of the meat in a grill pan. Heat clarified butter, powder the washed and dried fillets with fish seasoning. Fry for 2-3 minutes on both sides, depending on the thickness.
- For the salad, slice the peeled cucumber finely, stir the ingredients and season to taste
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