Monkfish with Lemon and Ginger Sauce

5 from 5 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 140 kcal


for the sauce

  • 250 ml Fish stock
  • Salt and pepper
  • 0,5 Squeezed lemons
  • 1 pinch Dried thyme
  • 1 tbsp Extra virgin olive oil
  • Lemon zest
  • 0,5 tbsp Butter
  • 2 Spring onions
  • 2 tbsp Double cream
  • 2 tbsp Cold butter
  • 0,5 Squeezed lemons
  • 0,5 tbsp Grated ginger
  • 1 tbsp Chopped parsley


  • Cut the monkfish fillet into medallions. Marinate the fish with salt, pepper, thyme, lemon juice and oil for 1 hour. Remove the peel of an untreated lemon without the white layer with a peeler in approx. 2 cm wide strips from the lemon, blanch for 3-4 minutes in boiling water so that they become softer and lose bitterness. Rinse with cold water and drain. Lay them on top of each other and cut into strips approx. 1 mm wide.
  • Melt the butter in a pan, sweat the cleaned and thinly sliced ​​spring onions in it. Add monkfish, fish stock and white wine. Simmer for 1-2 minutes until the fish is just no longer translucent. Take out the fish and keep it covered and warm.
  • Reduce the sauce by 1/3 to 1/2, add the cream and toss in 1-2 tbsp cold butter with the pan using circular movements. Stir in lemon zest, lemon juice, ginger and parsley and season to taste.
  • Arrange the medallions on preheated plates and scoop the sauce over them.
  • As an intermediate course, reduce the quantities by 1/3. Serve as a main course with e.g. green ribbon noodles.


Serving: 100gCalories: 140kcalCarbohydrates: 1.7gProtein: 7.8gFat: 11.5g
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Written by John Myers

Professional Chef with 25 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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