Monkfish In Ginger Cream Sauce Recipe

Name: Monkfish In Ginger Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 lbs baby new potatoes; 1 1/4 cups fish stock; 1.3 oz fresh ginger, peeled and grated; 3/4 cup heavy cream; 4 tbsp olive oil; 1 sprig rosemary, leaves only; 1 3/4 lbs monkfish fillets, cut into pieces; 1-2 tbsp lemon juice; 2 tbsp flour, seasoned; 1-2 tsp pink peppercorns, coarsely ground

Servings: persons

1 3/4 lbs baby new potatoes
1 1/4 cups fish stock
1.3 oz fresh ginger, peeled and grated
3/4 cup heavy cream
4 tbsp olive oil
1 sprig rosemary, leaves only
1 3/4 lbs monkfish fillets, cut into pieces
1-2 tbsp lemon juice
2 tbsp flour, seasoned
1-2 tsp pink peppercorns, coarsely ground

1
Cook the potatoes in boiling, salted water for about 20 mins. Meanwhile, in a saucepan, heat the fish stock until reduced by half. Add the grated ginger and cream to the stock and simmer for about 5 mins. Season to taste.
2
Drain the potatoes in a colander. Heat 2 tablespoons of oil in a frying pan and add the potatoes. Cook for 3-6 mins, then add the rosemary and cook for another 2 mins. Season and keep warm.
3
Drizzle the monkfish pieces with lemon juice, then dip them in the seasoned flour. Heat 2 tablespoons of oil in a frying pan and fry the fish, turning, for 4-5 mins.
4
Using a hand blender or a food processor, whisk the ginger cream to create a light foam, then season to taste. Serve the fish and potatoes topped with ginger cream sauce and ground pink peppercorns.

495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 3/4 lbs baby new potatoes, 1 1/4 cups fish stock, 1.3 oz fresh ginger, peeled and grated, 3/4 cup heavy cream, and more.

Yes, Monkfish In Ginger Cream Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Monkfish In Ginger Cream Sauce

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