Nutrition Facts
4 servings
4
Recipe for Monkfish Stew with Honey Potatoes
Discover below the recipe for monkfish stew with honeyed potatoes, ideal for a delicate and flavorful lunch. This recipe made with potatoes, monkfish, onion, tomatoes, honey, and parsley is very simple to make, and the sweet-salty flavor will leave you wanting more.
Ingredients
500 Monkfish
1 Onion
2 Tomato
160 Liquid honey
1 Lime
80 Butter
1 Olive oil
10 White wine
6 White mushroom
250 Liquid cream
Flower of salt
Pepper
Flour
Directions
1
Pre-cook the potatoes in water until they are almost done.
2
Cut the monkfish fillets into pieces of about 40g.
3
Roughly slice the onion. Rinse and chop the tomatoes into large cubes. Extract the juice from the lemon. Finely chop the parsley. Cut the mushrooms into quarters.
4
Once the potatoes are cooked to your liking, remove them from the water without cooling them.
5
For the stew, melt the butter in olive oil in a saucepan or pot over medium heat.
6
Sauté the onions and mushrooms using a wooden spoon until you get some juices at the bottom of your pot.
7
Lightly flour the fish and add it to the pot until it is marked.
8
Deglaze everything with white wine and let it reduce for 1 to 2 minutes. Continue to stir gently while adding honey, parsley, tomatoes, and new potatoes.
9
Season with two pinches of salt and a pinch of pepper, along with the lime juice. Then add the cream and cover the pot on low heat for about ten minutes until the sauce thickens and the fish is cooked.
10
To finish, to serve, finalize the seasoning on the plate with a pinch of fleur de sel and a turn of the pepper mill.
Ingredients
Ingredients
500 Monkfish
1 Onion
2 Tomato
160 Liquid honey
1 Lime
80 Butter
1 Olive oil
10 White wine
6 White mushroom
250 Liquid cream
Flower of salt
Pepper
Flour
Directions
Directions
1
Pre-cook the potatoes in water until they are almost done.
2
Cut the monkfish fillets into pieces of about 40g.
3
Roughly slice the onion. Rinse and chop the tomatoes into large cubes. Extract the juice from the lemon. Finely chop the parsley. Cut the mushrooms into quarters.
4
Once the potatoes are cooked to your liking, remove them from the water without cooling them.
5
For the stew, melt the butter in olive oil in a saucepan or pot over medium heat.
6
Sauté the onions and mushrooms using a wooden spoon until you get some juices at the bottom of your pot.
7
Lightly flour the fish and add it to the pot until it is marked.
8
Deglaze everything with white wine and let it reduce for 1 to 2 minutes. Continue to stir gently while adding honey, parsley, tomatoes, and new potatoes.
9
Season with two pinches of salt and a pinch of pepper, along with the lime juice. Then add the cream and cover the pot on low heat for about ten minutes until the sauce thickens and the fish is cooked.
10
To finish, to serve, finalize the seasoning on the plate with a pinch of fleur de sel and a turn of the pepper mill.
Notes
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