Monkfish fried with leek, orange and vegetables

Ingredients for 2 servings:

• 300 g monkfish fillet(s), fresh or frozen
• 1 stalk(s) leek or other leek stalk
• 1 small orange(s)
• ½ lemon(s), the juice
• 50 g crème fraîche
• 1 chili pepper(s), red
• 50 ml wine, white, dry
• 2 tbsp Clarified butter or butter
• salt and pepper
• Mint or lemon balm
• nutmeg

Instructions

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

Wash the monkfish, pat dry, season with salt and pepper, and drizzle with lemon juice. Finely slice the leek and chili pepper and fry in a pan with the clarified butter/butter until golden brown. Peel the orange so that no white pith remains, fillet it into wedges, and then add it to the leeks. Add the crème fraîche and wine, season with salt, pepper, and nutmeg. Cover and simmer for 10 minutes over medium heat. Now add the monkfish to a pan and fry for about 5 minutes on each side over medium heat. Arrange the fish on top of the vegetables and sprinkle with mint or lemon balm for decoration. Serve with warm baguette or rice as a side dish.