
Serving 4
-
800 gr. monkfish (fillet or cheeks)
-
5-10 gr. whole green peppercorn
-
30 gr. capers
-
4 pcs. shallot
-
15 cl. chicken broth
-
30 gr. butter
-
50 gr. crème fraiche 38%
-
French Sea salt
PreparationIn a saucepan, melt the butter over low heat. Peel and thinly slice the shallots and sweat them in the pan, still over low heat, avoiding browning.
Add the 15 cl of chicken broth, the green peppercorns and the capers.
Mix well and simmer over low heat for 10 minutes; without covering.
Bring sauce to a light boil and reduce by half, while monitoring and stirring it constantly. Then finish preparing the sauce by slowly incorporating the crème fraîche while stirring. Add monkfish to a pan, and fry for 3 minutes on each side.
Add the monkfish to the sauce and turn them over to soak them well.
Simmer over medium heat for one minute.
Season with salt if necessary.Serve immediately, bringing the casserole to the table; serve with some steamed potatoes or plain basmati rice.
ORGANIC GREEN PEPPER
CAPERS, WITH STALKS
SALT, FRENCH SEA SALT
Hungry for more?
Cucumber toast
Serves: 4 people Prep time: 15 minutes Ingredients 4 slices of toasted bread 1 pack of neutral-flavour cream cheese 1 cucumber, in thin, long slices Nicolas Vahé Olive Oil / Avocado Nicolas...
Avocado and kale toast
Serves: 4 people Prep time: 30 minutes Ingredients A handful of kale, rinsed and cut into smaller pieces 1-2 tbsp Nicolas Vahé Olive Oil / Avocado Nicolas Vahé Salt & Pepper / Everyday...
Roasted cauliflower
Serves: 4 people Time: 30-40 minutes, 20 minutes to bake Ingredients 1 cauliflower 3 tbsp olive oil 1-2 tsp Nicolas Vahé Salt / Fennel 1 glass of Nicolas Vahé Pesto / Vegan Preparation...