Meaty White Fish Casserole
6,3 / 10
- 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
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
Wash the monkfish and pat dry with kitchen paper.
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.
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.
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.
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.
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.