Tuesday

Roast monkfish with mango and leek

















Type of dish : Main course
To serve : 4
Preparation : 30 min
Cooking : 35 min
Budget : Reasonable
From : Exotic
Difficulty : Medium


Ingredients :
350g monkfish
1 mango
2 leeks
75g butter
2 limes
2 shallots
15g fresh ginger
1 teaspoon capers
2 tablespoon soy sauce
10g chopped basil
10g parsley
2 cloves garlic
5 peppercorns
Rock salt

Recipe :
The day before:

Peel and grate ginger.

Peel and chop shallots.

Put ginger, shallots, garlic and pepper in a bowl with the juice of both limes and soy sauce. Leave to marinate overnight.

Boil leeks in salt water for 20 minutes. Leave to cool.

Wrap in a clean towel and leave to dry overnight, so cloth absorbs water.


On the day:

Caramelise the leeks in 25g butter, then remove from pan and keep warm.

In same pan, fry fish in remaining 50g butter, 5 minutes on each side. Keep warm, on same plate as leeks.

Peel and slice mango, then in same pan again, sauté for a few minutes and add lime and soy sauce mixture.

Add leeks, then fish.

At the last moment, add chopped herbs and capers.

Serve with basmati rice.


Advice :
Recommended wines:
- Alsace: Silvaner, Pinot blanc
- Bordeau: Entre Deux mers
- Burgandy: Maçon, St Véran
- Loire Valley: Sancerre, Pouilly
- Rhône Valley: Tavel