Browned monkfish with chestnuts and two-tone coulis dots

  • October 2017

Let yourself be tempted by this delicious pairing of monkfish and chestnuts!

Ingredients 4 servings


  1. Cut the monkfish into pieces and lightly flour them.
    Gently brown them in a pan, then remove from the heat.
  2. 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.


  • Plate the monkfish with the garnish and decorate with dots of basil coulis and red pepper and rosemary coulis.

Bon appétit !