Monkfish with Herbs Purée
Nutritional values
(Percentage of daily recommendation)
| Calorie | 741 cal. | (35 %) | ||
| Protein | 29.94 g | (31 %) | ||
| Fat | 61.45 g | (53 %) | ||
| Carbohydrates | 15.64 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.37 g | (8 %) |
| Vitamin A | 772.87 mg | (96,609 %) | ||
| Vitamin D | 0.78 μg | (4 %) | ||
| Vitamin E | 3.08 mg | (26 %) | ||
| Vitamin B₁ | 0.15 mg | (15 %) | ||
| Vitamin B₂ | 0.38 mg | (35 %) | ||
| Niacin | 9.34 mg | (78 %) | ||
| Vitamin B₆ | 0.57 mg | (41 %) | ||
| Folate | 72.89 μg | (24 %) | ||
| Pantothenic acid | 1.07 mg | (18 %) | ||
| Biotin | 8.47 μg | (19 %) | ||
| Vitamin B₁₂ | 1.72 μg | (57 %) | ||
| Vitamin C | 16.47 mg | (17 %) | ||
| Potassium | 1,013.74 mg | (25 %) | ||
| Calcium | 279.91 mg | (28 %) | ||
| Magnesium | 87.99 mg | (29 %) | ||
| Iron | 2.87 mg | (19 %) | ||
| Iodine | 34.57 μg | (17 %) | ||
| Zinc | 1.92 mg | (24 %) | ||
| Saturated fatty acids | 32.49 g | |||
| Cholesterol | 309.28 mg |
Ingredients
- For the puree
- 200 grams mixed Fresh herbs (such as chervil, parsley, dill and basil)
- salt
- 1 onion
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 400 milliliters Whipped cream
- 2 egg yolks
- 2 Tbsps freshly grated Parmesan
- Nutmeg (freshly grated)
- For the sauce
- 1 onion
- 1 Tbsp butter
- 100 milliliters dry white wine
- 100 milliliters Whipped cream
- 2 Tbsps grainy Mustard
- salt
- For the fish
- 4 Monkfish medallions (each about 140 grams)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
Preparation steps
For the puree: rinse herbs, pluck off leaves and blanch in boiling salted water briefly. Drain and rinse in cold water, squeeze well and chop coarsely.
Peel onion and chop finely. Heat butter in a pan and saute until translucent. Add flour and mix well. Add herbs and cream, simmer for about 5 minutes. Remove from heat, whisk in egg yolks and Parmesan, season with salt and nutmeg.
Spread mixture in a shallow baking pan and smooth. Bake in preheated oven at 180°C (approximately 350°F) for about 20 minutes.
For the sauce: peel onion, halve and cut into strips. Heat butter in a pan and cook onion until golden brown. Deglaze pan with wine and simmer for about 5 minutes. Add cream and puree, simmer for about 5 minutes or until creamy. Add mustard and season with salt.
For the fish: rinse and pat dry monkfish, season with salt and pepper. Heat oil in a pan and cook fish for about 5-6 minutes or until golden brown on both sides.
Arrange herb puree on plates, top with fish and drizzle with a little sauce. Serve accompanied by the rest of sauce.
