← All recipes

🍽️ Monkfish Pouches with Horseradish Sauce

598 kcal · 30 min · 4 servings

Ingredients

• 2 egg yolks
• 4 tbsp mustard
• 2 tbsp olive oil
• 100 g semolina
• 200 g flour
• 300 g monkfish fillet
• salt
• pepper from the mill
• 2 tbsp lemon juice
• 4 shallots
• 400 ml fish stock (jar)
• 200 g crème fraîche
• 2 tsp horseradish
• 1 egg white
• 8 large chives

Instructions

1. 1. Whisk the egg yolks with the mustard and one tablespoon of oil.
2. 2. Add semolina and flour and knead everything into a smooth dough.
3. 3. Let the dough rest covered for about 20 minutes.
4. 4. Rinse the fish carefully and pat it dry.
5. 5. Cut the fish into small cubes.
6. 6. Season the fish cubes with salt and pepper.
7. 7. Drizzle lemon juice over the fish.
8. 8. Peel the shallots and cut them into quarters.
9. 9. Heat one tablespoon of oil in a pan.
10. 10. Sauté the shallots in the hot oil.
11. 11. Deglaze the shallots with the stock.
12. 12. Let the sauce reduce until it has halved in volume.
13. 13. Stir the crème fraîche into the sauce.
14. 14. Fold the grated horseradish into the sauce.
15. 15. Roll out the dough thinly.
16. 16. Cut out about ten circles with a diameter of 10 centimeters.
17. 17. Brush the dough circles with the egg white.
18. 18. Place the fish cubes in the center of the dough circles.
19. 19. Shape the edges into small pouches.
20. 20. Close the pouches with a chive stem.
21. 21. Bring two liters of salted water to a boil.
22. 22. Carefully let the dough pouches slide into the boiling water.
23. 23. Let the pouches cook for about 10 minutes over low heat.
24. 24. Gently remove the pouches with a slotted spoon.
25. 25. Let the pouches drain well.
26. 26. Serve the pouches together with the horseradish sauce.

Nutrition per serving

• kcal: 598
• Protein: 31 g · Fett/Fat: 25 g · Carbs: 60 g