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.

monkfish in limesauce

for 1 person:
180 g monkfish
5 tbsp lime juice
3 tbsp soya sauce
1 red thai chili
2 garlic gloves
1 spring onion

Cut the chili and the garlic in slices. Mix it with the lime juice and the soya sauce. Marinate the monkfish in the sauce for approx. 2 hours.
Take a big piece of aluminium foil and put the fish on it. Add 2-3 tbsp of the sauce. Cut the spring onion in slices. Put it on top of the fish. Make a parcel.
Put it either in the oven at 200°C or on the BBQ for 15-20 Minutes. If you have a steamer, you can also prepare it in there.

monkfish in limesauce