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Home : Recipes : Monkfish with sautéed mushrooms and red wine sauce

Monkfish with sautéed mushrooms and red wine sauce

Impress your guests with monkfish served with red wine sauce, sautéed mushrooms, kale chips, and baked potatoes. Start with the potatoes as they take the longest. All our recipes are adapted fromgodfisk.no

Photo: Synøve Dreyer

  • Time required: 60 min
  • Difficulty: Medium

Ingredients

Red Wine Sauce

Mushroom mix

kale

potato

Method

  • Sear the whole monkfish fillet in a mixture of butter and olive oil until it develops a golden brown color on both sides.
  • Lower the heat and let it cook for about 3 minutes on each side, depending on the thickness of the fillet.
  • Season with salt and pepper, then cut the monkfish into serving pieces.

Red Wine Sauce

  • Finely chop shallots, chives, and thyme.
  • Sweat shallots and thyme in a bit of butter, then add red wine and fish stock. Reduce by half.
  • Strain the sauce and whisk in butter. Season with salt and pepper to taste.

Mushroom mix

  • Cut the champignon mushrooms and aroma mushrooms into appropriately sized pieces.
  • Finely chop shallots and sauté with mushrooms, a little thyme, salt, and pepper in olive oil.

Kale chips

  • Preheat the oven to 180 °C.
  • Remove stems from kale and tear it into large pieces.
  • Place in a bowl, pour over rapeseed oil, and mix well.
  • Line a baking sheet with parchment paper and spread the kale evenly.
  • Bake in the center of the oven until the kale is dry and crispy, about 15 minutes.
  • Sprinkle with a bit of sea salt.

potato

  • Preheat the oven to 225°C.
  • Bake the potatoes wrapped in aluminum foil in the oven for 50 minutes.

Serving

  • Serve the monkfish with red wine sauce, the mushroom mix, and baked potatoes. Feel free to garnish with fresh thyme.

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