Meaty White Fish Casserole

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Meaty White Fish Casserole
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Health Score:
6,3 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
Ingredients
4 Monkfish steak
1 tablespoon butter
4 slices lemons
6 peppercorns
½ cup dry white wine
½ cup fish stock
For the vegetables
¼ cup butter
4 carrots (cut into sticks)
2 Leeks (sliced)
2 sticks Salsify (peeled and cut into batons)
4 Morel (mushrooms)
¾ cup cream (30% fat)
For the garnish
parsley
How healthy are the main ingredients?
lemoncarrotLeekSalsifyparsley
Preparation

Kitchen utensils

1 Pot, 1 Bowl, 1 Wok, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Fine grater, 1 Sieve

Preparation steps

1.
Wash the monkfish and pat dry with kitchen paper.
2.
Heat the butter in a wide pan and add the lemon slices, peppercorns, wine and fish stock. Place the fish steaks in the pan, bring to a simmer and cook very gently for 8-10 minutes or until the fish is just cooked through.
3.
Remove the fish with a slotted spoon and set aside in a warm place. Strain the cooking liquid through a fine sieve and set aside.
4.
For the vegetables, wipe the pan clean and heat the butter in it. Add the carrots, leeks and salsify, cook very gently for 3 minutes, stirring to coat the vegetables in the butter, then add the morels and about 250 ml/1 cup of the fish cooking liquid.
5.
Bring to a simmer and cook for gently for 6-8 minutes or until the vegetables are just tender. Baste the vegetables with the liquid during cooking.
6.
Remove the vegetables with a slotted spoon and place onto warm serving dishes with the fish. Add the cream to the pan, bring to a simmer and season with salt and pepper.