Monkfish with almond sauce

Ingredients for 4 servings:

• 600 g monkfish fillet(s) (8 pieces)
• 2 tbsp lemon juice
• Salt
• pepper
• 1 clove(s) garlic
• 100 g ground almonds
• 3 tbsp oil (olive oil)
• 150 ml white wine
• 1 onion(s), white
• 100 ml fish stock
• 80 g cream
• 50 g almonds, chopped

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Rape with almond sauce

Wash the monkfish, pat dry, drizzle with lemon juice, salt, and pepper. Peel and chop the garlic. Lightly toast it with the ground almonds in a non-stick pan without fat over low heat, stirring occasionally. Transfer the mixture to a bowl. Heat 2 tablespoons of olive oil in the pan and sear the fish for about 5 minutes, turning once. Deglaze with the wine, fish stock, and cream. Simmer for 3-4 minutes, until the sauce thickens slightly. Season generously with salt and pepper. Peel and chop the onion. Fry in the remaining oil in a second pan, add the chopped almonds, and fry for 2 to 3 minutes until golden brown. Serve the fish with the almond sauce and pour the almond and onion mixture over it.