Monkfish with White Wine Sauce and Vegetables
- For the monkfish
- 800 grams Monkfish (without skin)
- For the vegetables
- 80 grams red onions
- 1 garlic clove
- 200 grams Celery
- 200 grams carrots
- 120 grams green Leeks
- ¼ l Pinot Noir Rosé
- ⅛ l fish stock
- 1 Tarragon
- 1 thyme
- white peppercorns
- 1 bay leaf
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.
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.