bohemianwanderer – This pan-fried monkfish recipe pairs tender fish with a rich champagne cream sauce and crisp capers. Start by patting four monkfish fillets dry using kitchen paper to remove excess moisture. In a shallow bowl, mix four tablespoons of plain flour with one teaspoon ground white pepper, half a teaspoon of sea salt, and freshly ground black pepper. Coat each fillet evenly in the seasoned flour and set aside.
Read More : Homey Pro Mini smart hub now available in Europe
Heat a few tablespoons of olive oil in a large frying pan over medium heat. Pat three tablespoons of small capers dry, then add them to the hot pan. Fry for about five minutes until the capers are golden and crisp, releasing their nutty aroma. Remove them to a bowl, allowing any excess oil to drain. Next, stir in half a small bunch of chopped parsley and half a small bunch of finely chopped chives, mixing well so the herbs evenly coat the capers. Set aside for garnishing, ready to add a fresh, flavorful touch and a delightful crunch to your dish just before serving.
Making the Champagne Cream Sauce and Cooking the Fish
Melt 60 grams of unsalted butter in a medium saucepan over low heat. Add two finely chopped shallots and season with sea salt and the remaining half-teaspoon of ground white pepper. Cook for five minutes until the shallots soften. Pour in 150 milliliters of champagne or prosecco and increase the heat to reduce the liquid by half. Add 300 milliliters of fish stock, bring to a rolling boil, and cook for five minutes to reduce slightly. Stir in 150 milliliters of double cream, boil gently for two minutes, and adjust seasoning to taste.
Meanwhile, return the large frying pan to medium-high heat and add enough oil to coat the bottom. Fry the seasoned monkfish fillets for three to four minutes on each side until golden and fully cooked. To serve, spoon the hot champagne cream sauce onto a serving platter with a lip. Arrange the fried monkfish fillets on top, then scatter the crisp capers, parsley, and chives over the fish. Finish by finely grating the zest of one unwaxed lemon over the dish.
Read More : Vegetable udon curry recipe offers a hearty twist
Serve immediately with gratin boulangere, caramelized carrots, and shredded sprouts. This elegant meal balances the richness of the cream sauce with the freshness of herbs and the crisp texture of capers. The combination creates a sophisticated restaurant-quality dish suitable for special occasions or impressive family dinners.
