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Home : Recipes : Fried Monkfish with Chanterelle Fricassee

Fried Monkfish with Chanterelle Fricassee

Monkfish is an incredibly tasty fish, and it tastes even better with a chanterelle fricassee with parsley. Serve boiled potatoes as a side dish. All our recipes are sourced from godfisk.no

Photo: Alf Børjesson

  • Time required: 60 min
  • Difficulty: Medium

Ingredients

Fricassee

Side Dishes

Method

  • Use a sharp knife to scrape away the shells from the monkfish.
  • Rinse and thoroughly pat the fillets dry with paper towels.
  • Sprinkle the fish with salt and pepper, then brown it in olive oil on both sides.
  • Reduce the heat, add butter, and cook the fish through, 1-2 minutes on each side.

Fricassee

  • Clean and cut the chanterelles into pieces, and finely chop shallots and garlic.
  • Sauté the chanterelles until golden in oil, then add butter, shallots, and garlic, and let it simmer for a few minutes.
  • Pour in the cooking cream and let it reduce by half.
  • Season with lemon juice, salt, and pepper.
  • Stir in chopped parsley just before serving.
  • Serve the monkfish with the chanterelle fricassee and boiled potatoes.

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