Monkfish with White Wine Sauce and Vegetables

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Monkfish with White Wine Sauce and Vegetables
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Difficulty:
easy
Difficulty
Preparation:
2 h. 40 min.
Preparation

Ingredients

for
4
For the monkfish
800 grams
Monkfish (without skin)
For the vegetables
80 grams
red Onion
1
200 grams
200 grams
120 grams
green Leek
¼ liter
Pinot Noir Rosé
liter
1
1
1

Preparation steps

1.

For the monkfish: Remove any remaining skin from the fish. Depending on the size of the fish, cut into 4 or more 2 cm (approximately 3/4 inch) thick slices. Remove the backbone of the fish with a sharp knife. 

For the vegetables: Peel and slice the onion and garlic. Peel the celery and cut diagonally into 2 cm (approximately 3/4 inch) pieces. Rinse the leek, cut in half and cut into 10 cm (approximately 4 inch) pieces.

Combine the fish and vegetables in a bowl with the wine, fish stock, tarragon, thyme and bay leaf, and season with the peppercorns and salt to taste. Marinate for 1-2 hours.

2.

Remove the fish from the marinade. Pour the marinade and vegetables into a saucepan and simmer over low heat for 6-8 minutes. Add the fish and poach for 4-5 minutes. Remove the fish and keep warm.

Strain the stock into a clean pot. Thicken with cornstarch.

For serving: Serve the monkfish with the vegetables and sauce on plates. Serve with herb noodles if desired.