Let yourself be tempted by this delicious pairing of monkfish and chestnuts!
Ingredients 4 servings
- 600g fresh monkfish, prepared by your fishmonger
- 400g crème fraîche
- 200g chestnuts
- 1 litre soy milk
- 2 onions
- 2 carrots
- 1 pinch yellow curry powder
- Red Pepper and Rosemary Crayon de Coulis
- Basil Crayon de Coulis
Instructions
- Cut the monkfish into pieces and lightly flour them.
Gently brown them in a pan, then remove from the heat. - In the same pan, sweat and cook down the minced onions and carrots, then add the chestnuts and curry powder.
Add the monkfish back in and deglaze the pan with with the soy milk and crème fraîche, then cook on a very low heat until the sauce thickens.
Plating
- Plate the monkfish with the garnish and decorate with dots of basil coulis and red pepper and rosemary coulis.