Fish with green peppercorns and capers

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


    In 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.

Tonic water, DK., 75 cl.


Capers, with stalks, 200 g.


Salt, French Sea Salt, 335 g.


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