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🍽️ Monkfish with Arugula Rice

739 kcal · 30 min · 4 servings

Ingredients

• 1 kg Monkfish Fillet
• 200 g Wild Rice
• 200 g Long Grain Rice
• 2 Onions
• 3 Garlic Cloves
• 1 small Stalk Leek
• 1 Carrot
• 4 Tomatoes
• 1 Bunch Arugula
• 2 Tbsp Sweet Cream Butter
• 3 Star Anise
• black Pepper (from the mill)
• 500 ml Fish Stock
• 4 Tbsp Crème Fraîche
• 1 Pinch Paprika Powder
• Sea Salt

Instructions

1. 1. Remove the grey skin from the monkfish fillets.
2. 2. Sift through the rice and remove any impurities.
3. 3. Peel the onion and the garlic.
4. 4. Cut the onion and garlic into very fine cubes.
5. 5. Clean the leek and halve it lengthwise.
6. 6. Slice the leek diagonally into thin rings.
7. 7. Wash the tomatoes thoroughly.
8. 8. Cut the tomatoes into small cubes.
9. 9. Clean the arugula and remove any wilted leaves.
10. 10. Wash the arugula.
11. 11. Tear the arugula into small pieces.
12. 12. Place a frying pan on the stove and preheat it to medium heat.
13. 13. Add 1 ½ tablespoons of butter to the hot pan.
14. 14. Add the star anise to the pan.
15. 15. Add the garlic to the pan.
16. 16. Place the monkfish in the pan.
17. 17. Fry the fish on the first side for 5 minutes.
18. 18. Turn the fish over.
19. 19. Fry the fish on the second side for another 5 minutes.
20. 20. Keep the fish warm in the oven.
21. 21. Place a pot on the stove.
22. 22. Add the carrot to the pot.
23. 23. Add the long-grain rice to the pot.
24. 24. Add the wild rice to the pot.
25. 25. Add the diced onions to the pot.
26. 26. Add pepper to the pot.
27. 27. Add the leek to the pot.
28. 28. Toast the ingredients in the pot for 10 minutes, stirring frequently.
29. 29. Deglaze the mixture with fish stock.
30. 30. Add some water.
31. 31. Add crème fraîche to the pot.
32. 32. Add the tomato cubes to the pot.
33. 33. Add the arugula to the pot.
34. 34. Add paprika powder to the pot.
35. 35. Cover the pot.
36. 36. Let the rice cook for 20 minutes.
37. 37. Turn off the stove burner.
38. 38. Let the rice steam for another 10 minutes in the pot.
39. 39. Add the remaining butter to the rice.
40. 40. Add more pepper to the rice.
41. 41. Add sea salt to the rice.
42. 42. Mix all ingredients in the rice well.
43. 43. Season the monkfish with salt.
44. 44. Slice the monkfish diagonally.
45. 45. Serve the monkfish on top of the rice.

Nutrition per serving

• kcal: 739
• Protein: 60 g · Fett/Fat: 15 g · Carbs: 86 g