Monkfish with cauliflower and onions
Instructions
Clean the fish and cut it to pieces rather large.
Divide the cauliflower florets, to boil them for 5 minutes in salted water, drain and let cool under running water.
Dissolve 50 g of butter in a pan and let wilt chopped head of spring onions.
Add the cauliflower florets, the juice of half a lemon and green stalks of chopped spring onions.
Cook 10 minutes over low heat.
In another saucepan, melt the remaining butter left and fish medallions saucepan 3 minutes per side.
Wet your hair with two glasses of white wine, cover and cook on moderate heat for about a quarter of an hour.
Add cream, salt, pepper, stir, then heat and thicken for a few minutes.
Place the fish on a serving dish, contornatelo with cauliflower and onions, nappatelo with the cooking sauce and then sprinkle with a tablespoon of chopped parsley.
Accompanying wines: Bolgheri DOC Collio Bianco, Bianco DOC, Gravina DOC.
Ingredients and dosing for 4 persons
- 1000 g of monkfish (angler fish)
- 2 cups of dry white wine
- 100 g of butter
- 3 tablespoons of cream
- 1/2 lemon
- 1 cauliflower
- 1 Bunch spring onions =
- 1 tablespoon of chopped parsley
- Salt
- Pepper