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Monkfish with Potato Cream and Paprika Foam

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Monkfish with Potato Cream and Paprika Foam

The perfect monkfish with potato cream and paprika foam recipe with a picture and simple step-by-step instructions.

For the monkfish:

  • 80 g Monkfish fillet
  • 6 tablespoon Rapeseed oil
  • 100 g Butter
  • 5 piece Garlic cloves
  • Flour

For the potato cream:

  • 500 g Potatoes
  • 150 g Butter
  • 250 Milliliters Cream
  • Nutmeg

For the paprika foam:

  • 2 piece Red peppers
  • 2 piece Yellow peppers
  • 2 piece Green peppers
  • 375 Milliliters Cream
  • 375 Milliliters Beef broth
  • 2 tablespoon Olive oil
  • 375 Milliliters White wine

For the potato chips:

  • 1 piece Potato
  • 250 Milliliters Olive oil

monkfish

  1. Salt the monkfish, turn both sides in the flour, fry in an oil / butter mixture with whole cloves of garlic until golden.

Potato cream

  1. Peel and quarter the potatoes and then boil them in salted water until soft. Then puree or press in a potato press. Mix in the mussel nut and butter and gradually add the cream until it becomes a nice cream that you can shape on the plate with the dressing sack.

Paprika foam

  1. Chop the bell peppers and roast them in olive oil. Deglaze with white wine and add cream and beef soup. Let simmer for half an hour on low heat. Then let it froth for 5 minutes in a pureeing machine.

Potato Chips

  1. Peel the potato, cut into thin strips with a peeler and fry them in a pan.
Dinner
European
monkfish with potato cream and paprika foam

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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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