Serves 4
Ingredients:
- 1kg Monkfish (whole)
- 250g mushrooms (Chanterelles, Girolles, Pied de Mouton) sliced
- 1 glass of white wine
- 1 onion finely chopped
- 1/2 leek finely sliced
- 1 clove garlic, minced
- 1/2 cup of fresh cream
- I T Olive oil (or coconut oil)
- chopped parsley to serve
Method:
Heat the oil and add the onion, leek and garlic and cook until soft taking care not to burn the leek.
Add the sliced mushrooms and cook on medium high heat until all water is evaporated.
Add the 2 fillets of Monk fish and brown with the mushrooms, then gradually add the white wine, the fresh cream (adjust the quantity of cream if not enough sauce).
Simmer for about 20-30 minutes.
Add salt, freshly ground pepper and freshly chopped herbs to garnish.
Serve with Basmati rice or steamed baby potatoes.
Bon appétit!
