Roasted Local Monkfish “saddle” Recipe
Recipe information
Make Roasted Local Monkfish “saddle” in just 50m. Truffle & Pomme Purée, Local Exotic Mushrooms, Shallots, Fine Herbs
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Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Pomme Purée
Peel the potatoes and cut them into quarters. Boil them in salted water until tender, about 15-20 minutes. Drain and return to the pot.
2. Make the Purée
Add heavy cream and butter to the drained potatoes. Mash until smooth and creamy. Stir in truffle oil and season with salt and pepper to taste.
3. Cook the Mushrooms
In a skillet, melt 1 tablespoon of butter over medium heat. Add chopped shallots and sauté until translucent. Add the mushrooms and cook until tender, about 5-7 minutes. Season with salt and pepper.
4. Roast the Monkfish
Preheat the oven to 400°F (200°C). Place monkfish fillets on a lined baking sheet. Drizzle with truffle oil and season with salt and pepper. Roast for 15-20 minutes until cooked through and flaky.
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