Monkfish with herb crust on leek

I had a french cooking course recently. This is one of the dishes we made. It is so easy and tastes simply amazing. Play around with the herbs and use different ones if you like.

600 gr monkfish fillets
3 tablespoons olive oil

for the leek:
1 leek
50 ml Pernod
100 ml cream
2 tablespoons butter

Herb Crust:
1 bunch fresh tarragon
1 bunch fresh dill
1 bunch basil
1 bunch fresh parsley
100 gr butter, soft
1 egg yolk
2 slices of toast
Salt and pepper

Heat the olive oil in a frying pan and fry the fish fillets on all sides. Remove from pan and dry with kitchen paper.

Finely chop the herbs. The debarking toast and chop finely. Produce from herbs, toast, butter, egg yolk and a homogeneous mass. Season with salt and pepper. Place the fish fillets on a baking sheet and spread the herb mass on it. It is important that the fish fillets are properly dry. Otherwise the herb mass will not stick to the fish fillets.

Preheat the oven to 200 ° C (top and bottom preheat). Cook the fish fillets for about 15-20 minutes in oven. The crust should be golden brown.

While the fish is in the oven, cut the leek into rings. Blanch for 2-3 minutes. Heat the butter in a frying pan. Add the leeks and sprinkle with Pernod. Add cream and let simmer. Season with salt and pepper. Serve with the fish fillets. Serve with potatoes or rice.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s