Waterzooi of monkfish

Ingredients for 4 servings:

• 800 monkfish fillets
• 2 m.-large shallot(s)
• 2 stalks of celery
• 2 stalk(s) leeks, the white part
• 200 g carrot(s)
• 40 cl fish stock
• 20 cl cream
• 25 g butter
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Flemish specialty

Wash the carrots, celery stalks, and the white part of the leeks and cut into not-too-fine julienne strips. Finely chop the shallots. Cut the monkfish fillets into medallions of about 50g. Boil the fish stock for 10 minutes, add the cream, season with salt and pepper, and simmer over medium heat for 10 minutes to thicken the sauce slightly. Blend and keep warm. Melt the butter in a sauté pan. First, sauté the carrots and shallots for five minutes, then add the leeks and celery, season with salt and pepper, and simmer for another five to six minutes, stirring. The vegetables should still be slightly firm to the bite. Add the sauce to the vegetables, add the fish, and poach for about eight minutes. Serve with boiled potatoes.