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Ingredients
Fried Monkfish with Mashed Potatoes and Mustard Sauce
- Ingredients
- 800 grams starchy potatoes
- salt
- 1 stalk Leeks
- 300 milliliters Whipped cream
- 3 Tbsps Dijon mustard
- 1 generous pinch instant Chicken broth
- salt
- freshly ground peppers
- 4 Monkfish (boneless, each 100 grams)
- Pastry flour (for dusting)
- 6 Tbsps olive oil
- Nutmeg (freshly grated)
- Leeks (for garnish)
Peel the potatoes, cut into quarters and cook in boiling salted water until soft, 20-25 minutes. In the meantime, trim the leeks, cut into thin rings and rinse thoroughly in a sieve under running water. Cook in salted boiling water for 2-3 minutes and drain in a colander.
Bring 200 ml (approximately 3/4 cup) of cream, mustard and chicken broth to a boil in a small saucepan. Season with salt and pepper. Rinse the monkfish fillets and pat dry with paper towels. Halve each fillet and season with salt and pepper. Sprinkle with flour. Heat the remaining cream with 3 tablespoons olive oil. Press potatoes through a ricer, mix with the warm olive oil-cream mixture and season with salt and nutmeg. Add the leeks, stir and keep warm.
Heat the remaining olive oil in a pan and fry the monkfish fillets on all sides for 4-5 minutes. Place the potato and leek puree on plates, top with the monkfish and drizzle with the mustard sauce. Garnish with chives and serve hot.