← All recipes

🍽️ Pan-fried Monkfish Medallions with Puree

434 kcal · 30 min · 4 servings

Ingredients

• 1 celeriac root (approx. 350 g)
• 100 ml vegetable broth (instant)
• 125 g whipping cream
• nutmeg
• 300 g monkfish fillet
• 1 bunch parsley
• 2 tbsp olive oil
• salt
• pepper (from the mill)
• 2 tbsp lemon juice

Instructions

1. 1. Peel the celery stalk, halve it, and slice off four thin rounds. Dice the remaining celery. Place the rounds on a baking sheet lined with baking paper, drizzle with a little olive oil, and bake in the preheated oven at 200 degrees until crispy.
2. 2. Place the diced celery in a pot with broth, cream, and a pinch of nutmeg. Cook them covered for about 20 minutes until soft.
3. 3. Cut the fish fillet into bite-sized pieces and season with salt and pepper. Drizzle with two tablespoons of lemon juice. Wash the parsley, shake it dry, and chop the leaves finely, reserving a few small pieces for garnishing later.
4. 4. Heat olive oil in a pan and fry the chopped parsley leaves briefly until crispy. Remove them and let them drain on kitchen paper. Then fry the fish pieces in the same oil for about four minutes until cooked through, and keep them warm.
5. 5. Drain the cooked celery and divide it into two halves. Puree one half together with the chopped parsley. Puree the other half separately. Finally, season both purees with salt, pepper, and nutmeg.
6. 6. Plate the monkfish by placing it on the celery rounds and serving the two purees alongside. Garnish the dish with the crispy parsley leaves.

Nutrition per serving

• kcal: 434
• Protein: 28 g · Fett/Fat: 32 g · Carbs: 9 g