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Monkfish with leeks and lemon


Ingredients:4 people
  • Monkfish
    700 g trimmed and cut into cutlets
  • White leeks
    300 g
  • Lemon zest
    1/2 finely chopped
  • Liquid cream
    2 dl
  • Chopped ginger
    2 teaspoons
  • White wine
    1 tablespoon
  • Salt, freshly ground pepper
    Butter
  • 20g


Preparation:


    Cut the leek whites into julienne strips.

    Reserve 2 tablespoons. Put the rest in the dish with 30 g of butter, half of the lemon zest and 1.5 tablespoons of chopped ginger.

    Steam covered for 7 minutes. Then add the cream, cover and continue cooking for 5 minutes. Set aside on a plate.

    Season the monkfish cutlets with salt and pepper. Cook them covered with the 2 tablespoons of leek julienne, the rest of the lemon and ginger zest, 1 tablespoon of white wine and 20 g of butter. Count 3 minutes on each side.

    Remove half of the cooking juices then add the leek fondue. Reheat for 1 minute covered.

    Monkfish with leeks and lemon

    Source:La Cuisine Saveur, Bernard and Christine Charreton