John Myers
Monkfish with Lemon and Ginger Sauce
The perfect monkfish with lemon and ginger sauce recipe with a picture and simple step-by-step instructions.
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.
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