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🍽️ Monkfish with Morel Cream Sauce

485 kcal · 30 min · 4 servings

Ingredients

• 400 g monkfish fillet
• 20 g dried morels
• carrots (150 g each)
• kohlrabi (150 g each)
• 150 g young leeks (the white and light green parts)
• 200 g whipping cream
• 50 ml dry white wine
• 1 tsp cornstarch
• salt
• pepper (from the mill)
• 2 tbsp butter

Instructions

1. 1. Cover the morels with lukewarm water and let them soak for one hour.
2. 2. Pour the soaking water through a filter bag into a container and set it aside.
3. 3. Rinse the morels again under running water.
4. 4. Dry the morels thoroughly with a kitchen towel.
5. 5. Wash the carrots and kohlrabi and peel them.
6. 6. Cut the carrots and kohlrabi into sticks about 1 cm thick.
7. 7. Wash the leek and cut it into pieces 2 to 3 cm long.
8. 8. Boil the carrots and kohlrabi in boiling salted water for about 8 minutes.
9. 9. Cook the leek for 5 minutes in the same water.
10. 10. Drain the vegetables and let them drain well.
11. 11. Divide the fish fillet into portion-sized pieces.
12. 12. Let the morels drain well.
13. 13. Heat butter in a pan.
14. 14. Sauté the morels and fish pieces in the hot butter for 4 to 5 minutes.
15. 15. Season the morels and fish with salt and pepper.
16. 16. Heat cream and wine in a pot.
17. 17. Let the liquid simmer briefly.
18. 18. Mix cornstarch smoothly with 3 tablespoons of the mushroom soaking water.
19. 19. Pour the starch mixture into the sauce.
20. 20. Bring the sauce to a boil to thicken it.
21. 21. Finally season the sauce with salt and pepper.
22. 22. Add the prepared vegetables to the sauce.
23. 23. Heat the vegetables in the sauce.
24. 24. Add the morels and fish pieces to the sauce at the end.
25. 25. Let the mixture come to a brief boil.
26. 26. Serve the dish on plates.

Nutrition per serving

• kcal: 485
• Protein: 39 g · Fett/Fat: 28 g · Carbs: 15 g