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Monkfish fillets cooked in butter

  • 30 minutes
  • Easy
  • Second Courses

Ingredients: Per 4 servings

  • 2 lb monkfish fillets
  • 3 oz butter
  • all-purpose flour
  • some mushroom
  • salt and pepper
  • vinegar


Prepare a veloute sauce melting a knob of butter with a tablespoon of flour, being careful the flour does not become too dark. Add some stock, prepared before, until the sauce is creamy. Simmer, stirring and adding more butter and little vinegar. Coat the monkfish fillets about 1,6 inches wide in flour and brown them in butter over very low heat, in an oven pan, turning them from time to time. Once they are golden, arrange them in a serving plate pouring over the remaining melted butter. Serve the fillets covered with the previously prepared sauce and garnish with mushrooms or capers.