🍽️ Teriyaki Monkfish with Carrot-Potato Puree and Spinach Vegetables

Name: Teriyaki Monkfish with Carrot-Potato Puree and Spinach Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: potatoes, floury 300 g; carrots 700 g; salt pinch; sugar beet syrup 4 tbsp; soy sauce 6 tbsp; monkfish fillet 400 g; leaf spinach 400 g; spring onions 1 bunch; oil 2 tbsp; pepper, black ground pinch; butter 2 tbsp; sesame, white 4 tbsp

545 kcal · 30 min · 4 servings

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Ingredients

potatoes, floury 300 g
carrots 700 g
salt pinch
sugar beet syrup 4 tbsp
soy sauce 6 tbsp
monkfish fillet 400 g
leaf spinach 400 g
spring onions 1 bunch
oil 2 tbsp
pepper, black ground pinch
butter 2 tbsp
sesame, white 4 tbsp

Instructions

1. Peel the potatoes and carrots, wash thoroughly, cut into small cubes, and bring to a boil in a pot with salted water. Cook over low heat for about 20 minutes.
2. Mix sugar beet syrup with soy sauce in a bowl. Rinse the monkfish, pat dry with a kitchen towel, and marinate.
3. Rinse the spinach and let it drain. Clean the spring onions, shake off excess water, cut off the root ends, and cut into coarse pieces.
4. Heat 1 tablespoon of oil in a pan over high heat. Remove the monkfish from the marinade, let it drain, and reserve the marinade. Sear the monkfish for about 1–2 minutes on each side, then wrap in aluminum foil to rest.
5. Reheat the pan with 1 tablespoon of oil over high heat and sauté the spring onions for about 2 minutes. Add the spinach, let it wilt for about 1 minute, and deglaze with the marinade. Season with pepper.
6. Drain the carrots and potatoes using the lid. Mash them together with butter and season with salt and pepper.
7. Plate the carrot-potato puree together with the teriyaki monkfish and spinach vegetables. Sprinkle with sesame seeds and serve. Enjoy your meal!

Nutrition per serving

kcal: 545
Protein: 32 g · Fett/Fat: 23 g · Carbs: 54 g