Monkfish with vegetables and button mushrooms

Publiée le 21/07/2015




  • 4 pieces of monkfish
  • 4 button mushrooms
  • 1 tbsp sheep fresh cream 
  • 2 small turnips
  • 2 small rutabagas
  • 1 red pepper
  • 1 tomato
  • 3 garlic cloves
  • 2 tbsp oil organic basil macerate (one for vegetables and one for mushrooms)
  • 1 tbsp olive oil from Italy
  • Curry powder
  • salt and pepper

Cut raw mushrooms into strips and sprinkle with finely organic basil macerate, set aside.

Monkfish :
Arrange the pieces in a bowl and add the monkfish curry powder; stir well, cook it in a pot still for 20 minutes.
10 minutes to brown and the rest covered cooking (this will give you the juice).
Add salt and pepper after cooking.

Wash, peel and cut the vegetables into small pieces and fry them in olive oil in a wok, cut garlic in half only. Cover for 20 to 30 minutes. At the end of cooking add the cream and a spoon of the oil macerate with herbs; mix and close the wok. Put on hold.

Arrange vegetables on a plate, add the whole monkfish or small pieces, sprinkle with the cooking juices and arrange them just raw mushrooms on top. Serve immediately.

Good tasting !

Côtes de Provence rouge 2008

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