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Monkfish in vermouth and chive cream

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Ingredients for 4 servings:

  • 800 g monkfish fillet(s)
  • 2 tbsp butter
  • 150 ml white wine
  • 200 ml fish stock
  • salt and pepper
  • 2 tbsp vermouth (Noilly Prat)
  • 200 ml cream
  • 30 g butter, cold, in pieces
  • 1 bunch of chives

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Fish alternatives: salmon, whiting, St. Pierre, Nile perch

Cut the monkfish into 2-3 cm cubes and the chives into fine rolls. Melt the butter and let the fish cubes cook briefly. Deglaze with white wine, cover, and let stand for 2-3 minutes. Remove the fish cubes from the pan, season with salt and pepper, and keep warm. Pour in the vermouth and fish stock, reduce by half. Then add the cream and simmer until smooth. Combine the sauce with the cold butter, season to taste, and add a pinch of sugar if desired. Add the fish cubes and chives to the sauce and heat gently. Do not boil again.

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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.

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