Monkfish medallions with pepper sauce

Monkfish medallions with pepper sauce

Total: 1 hr | Active: 30 Min.
gluten-free, Low Carb
Nutritional value / people: 243 kcal
, Fat: 14 g
, Carbohydrate: 7 g
, Protein: 20 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Marinate

1 organic lemon
¼tsp white pepper
500g South African cape monkfish and Icelandic monkfish

Monkfish

a little non-cold-pressed olive oil
¾tsp salt

Pepper sauce

1 shallot
2 red peppers
½tbsp olive oil
1tsp thyme leaf
1dl water
1tsp salt
a little pepper
1dl cream
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How it's done

Marinate

To make the marinade, grate the lemon zest and squeeze out 1 1/2 tbsp of juice. Add the crushed peppercorns and mix well.

Cut the fish into 12 equal pieces, turn it in the marinade, cover and leave to marinate in the fridge for approx. 30 mins.

Monkfish

Preheat the oven to 60°C, warm the platter, plates and sauce boat. Heat the oil in a non-stick frying pan and reduce the heat. Fry the fish medallions in batches over a medium heat for approx. 3 mins. on each side, season with salt.

Keep warm on the warmed platter.

Pepper sauce

Finely chop the shallot, cut the peppers into small pieces. Heat the oil. Sauté the shallot, add the peppers and sauté briefly.

Tear off the thyme leaves, add to the pan and continue cooking briefly. Pour in the water, bring to the boil, season.

Reduce the heat, cover and simmer gently for approx. 10 mins. Puree the peppers. Beat the cream until light and fluffy, fold in carefully.

To serve

Spoon a little pepper sauce onto the warmed plates, arrange the monkfish medallions on top. Serve the remainder of the pepper sauce separately in the warmed sauce boat.

Good to know
Serve: Spoon a little pepper sauce onto the warmed plates, arrange the monkfish medallions on top. Serve the remainder of the pepper sauce separately in the warmed sauce boat.
Serve with: Pan-fried lettuce.

How-tos

Cutting sweet peppers

Cutting sweet peppers

Whipping cream

Whipping cream

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