Fried monkfish with sweet potato Wan- Tan

Sheila Zhang
3 2
120 mins
120 mins


Servings: 4
  • 300 g Sweet potatoes
  • 2 Shallots
  • 30 g Butter
  • 200 g frozen peas
  • 1 TEASPOON Sugar
  • 50 ml dry white wine
  • 200 ml Vegetable stock
  • 100 g Whipped cream
  • 1 chili pepper
  • 1 egg (size M)
  • 1 Lime
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 12 Wan Tan sheets
  • 400 ml oil for frying
  • 2 stem(s) Thyme
  • 2 stem(s) Rosemary
  • 1 Garlic clove
  • 1/2 bunch Coriander
  • 600 g Monkfish fillet
  • 2 TABLESPOONS Olive oil


  1. 1

    Wash and peel the sweet potatoes and cook them in boiling water for about 40 minutes. Peel shallots and cut into fine cubes. Melt butter in a pot. Sauté shallots in it. Add peas, sprinkle with sugar. Deglaze with wine and stock. Add cream, simmer for about 5 minutes. Season with salt and pepper. Remove from the stove and puree

  2. 2

    Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Wash the lime hot, grate dry and finely grate the peel. Halve lime, squeeze juice. Separate the egg

  3. 3

    Drain the sweet potatoes and press them through a potato ricer. Season to taste with lime zest, salt, pepper, chilli and some lime juice. Whisk the egg white, spread Wan-Tan leaves on a damp cloth. Spread the mixture over it, brush the edges with some egg white and fold into triangles. Heat oil for frying. Fry the triangles in portions for 2-3 minutes until crispy. Remove the finished Wan-Tans and let them drip off on kitchen paper, season with salt

  4. 4

    Peel the garlic. Wash herbs and shake dry. Wash monkfish fillet and dab dry. Heat the oil in a pan and fry the fish for about 5 minutes while turning. Shortly before the end of the cooking time add garlic and herbs, season with salt and pepper. Remove monkfish from the pan and cut into slices. Arrange on plates with Wan-Tan and pea mousse. Garnish with herbs

Nutrition Facts

650 kcal
49 g
31 g
38 g

Categories & Tags

Main Dishes