Monkfish with Fennel
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Fennel bulb
- 2 garlic cloves
- 1 tsp fennel seeds
- 8 sprigs thyme
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 2 centiliters Noilly Prat
- 150 milliliters dry white wine
- 4 Monkfish cutlet (each 180 grams)
- 1 Tbsp butter
- 60 grams black Olives (pitted)
- lemon juice
Preparation steps
1.
Rinse the fennel, trim, cut in half, cut out stalk and cut the fennel into slices. Combine fennel slices with the pressed garlic cloves and thyme and cook in 2 tablespoons oil until golden brown, 1-2 minutes. Season with salt and pepper and deglaze with vermouth and white wine. Cover and simmer for about 5 minutes.
2.
Rinse the monkfish and pat dry. Season with salt and pepper and fry on each side for 1-2 minutes in the remaining oil.
3.
Arrange the fennel on plates and top with the monkfish. Simmer the sauce until slightly reduced, stir in the butter, add the olives and season with salt and pepper. Drizzle sauce over the monkfish and the fennel and serve.
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