Monkfish in ginger cream

Name: Monkfish in ginger cream
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 800 g small new potatoes; 300 ml Fish stock; 10 g Ginger Tuber; 200 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Branch rosemary; 4 TABLESPOONS Olive oil; 800 g Monkfish fillet; 7-10 Tbsp Lemon juice; 1-2 TABLESPOONS Flour; 7-10 Tbsp colourful pepper

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

800 g small new potatoes
300 ml Fish stock
10 g Ginger Tuber
200 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Branch rosemary
4 TABLESPOONS Olive oil
800 g Monkfish fillet
7-10 Tbsp Lemon juice
1-2 TABLESPOONS Flour
7-10 Tbsp colourful pepper

Directions

1
Wash potatoes thoroughly and cook in boiling water for about 20 minutes. In a pot reduce the fish stock to half. Peel and grate the ginger. Add ginger and cream to the stock, simmer for another 5 minutes, season with salt and pepper
2
Wash the rosemary and shake dry. Remove the needles. Drain potatoes. Heat 2 tablespoons of oil in a frying pan. Fry the potatoes for 5-8 minutes. Add the rosemary needles about 2 minutes before the end of the cooking time. Season with salt. Cut fish fillet into 4 pieces, season with salt and lemon juice and turn in flour. Tap off excess flour. Heat 2 tablespoons of oil in a frying pan. Fry the fish for 4-5 minutes while turning
3
Foam up the ginger cream with a hand blender, season with salt and pepper. Arrange fish and potatoes on plates. Add cream sauce and garnish with coloured pepper