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Home : Recipes : Pan-fried monkfish with sun-dried tomato and cauliflower cream

Pan-fried monkfish with sun-dried tomato and cauliflower cream

Monkfish is a firm and delicate fish that is perfect when inviting friends over. Fry the monkfish and serve it with sun-dried tomato and cauliflower cream. All our recipes are sourced from godfisk.no

Photo: Synøve Dreye

  • Time required: 60 min
  • Difficulty Level: Advanced

Ingredients

Tomato oil

Cauliflower cream

Oven-baked potatoes

Serve with

Method

  • Preheat your oven to 175°C (347°F).
  • Cut the monkfish into serving pieces and season with salt and pepper.
  • Sear the pieces in olive oil, about 4 minutes on each side.

Tomato oil

  • Scald the tomato by making a cross cut on the top, immersing it in boiling water for a few minutes, then transferring it to cold water. Peel off the skin, remove the seeds, and cut the flesh into cubes.
  • Finely chop the sun-dried tomatoes.
  • Mix the tomatoes with olive oil and season with salt and pepper.

Cauliflower cream

  • Break the cauliflower into florets and place them in a saucepan.
  • Pour water over so it covers the florets and cook until tender.
  • Heat the cooking cream in a small saucepan.
  • Puree the cauliflower by hand or in a food processor with most of the cream, butter, and cream cheese.
  • Add more cooking cream until the desired consistency is reached.
  • Season with salt and pepper to taste.

Oven-baked potatoes

  • Cut the potatoes into wedges and toss them with a little oil.
  • Place the potato wedges on a baking sheet, season with salt and pepper, and bake in the oven for 20-25 minutes.

Side Dishes

  • Bring water, butter, and salt to a boil, then briefly blanch the spinach leaves until wilted.
  • Serve the monkfish with sun-dried tomato oil, cauliflower cream, oven-baked potatoes, and steamed spinach.

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