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Roast monkfish with mango and leek

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Origin of dish:  Exotic
Type of cooking:  Hob
 
Preparation time: 30 minutes
Cooking time: 35 minutes
 
Ingredients (serves 4):


Method:

The day before:

Peel and grate ginger.

Peel and chop shallots.

Put ginger, shallots, garlic and pepper in a bowl with the juice of both limes and soy sauce. Leave to marinate overnight.

Boil leeks in salt water for 20 minutes. Leave to cool.

Wrap in a clean towel and leave to dry overnight, so cloth absorbs water.


On the day:

Caramelise the leeks in 25g butter, then remove from pan and keep warm.

In same pan, fry fish in remaining 50g butter, 5 minutes on each side. Keep warm, on same plate as leeks.

Peel and slice mango, then in same pan again, sauté for a few minutes and add lime and soy sauce mixture.

Add leeks, then fish.

At the last moment, add chopped herbs and capers.

Serve with basmati rice.
Advice: Recommended wines:
- Alsace: Silvaner, Pinot blanc
- Bordeau: Entre Deux mers
- Burgandy: Maçon, St Véran
- Loire Valley: Sancerre, Pouilly
- Rhône Valley: Tavel

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