This dish is easy to prepare and offers a perfect combination of juicy monkfish and a creamy, spicy sauce. It is the perfect choice for those who prefer a healthy, low-carb diet without sacrificing taste and enjoyment. Monkfish or Coda di Rospo is found not only in the North Atlantic but also in the Mediterranean and the Black Sea. Despite – or perhaps even because of – its unflattering appearance, it is an integral part of gourmet cuisine. As a cartilaginous fish, it is practically boneless and its firm, white meat can be prepared in a variety of ways – wrapped in bacon, cooked or in soup. What is available with monkfish is mainly the tail, which can be made into medallions or fillets.
Monkfish on wild garlic cheese sauce
1 tbsp olive oil
1 tbsp butter
Juice of one lemon
300 g wild garlic
1 clove of garlic
½ yellow pepper
250 g cream cheese
100 ml whipped cream
- Sauté the monkfish medallions slowly in the olive oil and butter mixture, basting the monkfish repeatedly with the oil and seasoning with lemon, salt and pepper.
- Finely chop the wild garlic. Then fry in oil with a clove of chopped garlic.
- Add the finely chopped peppers and stir in 250 g cream cheese and 100 ml whipped cream.
- Season to taste with salt and pepper.
- Serve with roasted tomatoes and radish tartar.