Monkfish with Roasted Peppers and Fennel
Ingredients
- Ingredients
- Bell pepper (1 red, yellow and green)
- 5 Tbsps olive oil
- 1 Fennel bulb
- 1 Tbsp butter
- 200 milliliters fish stock (canned)
- 125 milliliters white wine
- 1 Tbsp balsamic vinegar
- 1 generous pinch ground paprika
- 1 generous pinch ground saffron
- 700 grams Monkfish (4 pieces, ready to cook)
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- 1 sprig rosemary
- 125 grams Whipped cream
- rosemary (for garnish)
Preparation steps
Rinse peppers, drain and pat dry and cut lengthwise into quarters and remove the seeds and ribs. Place peppers with skin side up on a baking sheet and brush peppers with about 2 tablespoons oil.
Roast peppers in a preheated oven at 225°C (approximately 425°F) (center) and cook until skin is browned and blistered. Remove from oven and cover with a damp kitchen towel and let cool slightly and remove skin and chop flesh coarsely.
Reduce oven heat to 80°C (approximately 175°F).
Rinse fennel, drain and wipe dry and chop. In a saucepan, heat 1 tablespoon butter and sauté fennel. Add stock and wine and bring to a boil until liquid is reduced to about 125 ml (approximately 1/2 cup).
Stir vinegar, paprika and saffron into sauce and cook briefly. Remove from heat and puree sauce with immersion blender and stir in cream and season with salt and pepper.
Brush monkfish with lemon juice and season with salt and pepper.
Heat remaining oil in an oven-proof skillet and fry fish on both sides for about 4 minutes, turning carefully. Add pepper pieces and rosemary to pan and sauté briefly and season with salt and pepper. Bake for about 15 minutes in preheated oven at 100°C (approximately 215°F) (center).
Heat sauce before serving and whisk until smooth.
To serve, arrange peppers, monkfish and sauce on warmed plates and garnish with rosemary.
