Serves: 4
Cook Technique: Grill
Difficulty: Medium
Cooks in: 10-15 minutes
Source: Faroese Seafood
Ingredients
- 2 fillets of monkfish
- 6 sprigs of fresh rosemary
- 2 large potatoes (pre-boiled)
- 1 zucchini
- 1 eggplant
- 1 red bell pepper
- 8 large ripe cherry tomatoes
- 8-10 green asparagus
- 4 medium size carrots (pre-boiled)
- 1-2 cloves of garlic
- 200 ml. of sour cream 36%
- 1 large tablespoon of whole grain mustard
- A small handful parsley, chopped
- 1 organic lemon – both zest and juice
- Salt
- Olive oil
Instructions
- Boil the potatoes and carrots first
- Heat up the grill.
- Tie the monkfish fillets and rosemary sprigs together with string. Two sprigs per fillet. Save two rosemary sprigs for the vegetables.
- Rub olive oil and a drizzle of salt onto the fish and let it marinate while you chop the vegetables.
- Cut the potatoes in half and leave the skin on. Cut the bell pepper into quarters, take out the core and seeds. Cut the zucchini and eggplant into thick slices 1-2 cm thick, so their cooking time is the same as the monkfish fillets.
- Snap off the hard woody ends of the asparagus. Cut the carrots in half. The cherry tomatoes do not need any chopping.
- Put the vegetables into a bowl. Peel the leaves off the rosemary sprigs, chop the rosemary and garlic, and add it to the vegetables. Add salt and olive oil and the zest of a lemon and mix, so the vegetable are coated.
- Place the fillets and vegetables on the grill and put the lid on. Turn after a few minutes. They will only need around 5 minutes on each side. Brush the fish and vegetables with olive oil while grilling; this will add juiciness.
- After grilling, let the fish rest for a few minutes while making the sauce. Finely chop the parsley. Mix the parsley, mustard, juice of a lemon and a pinch of salt into the sour cream.
- Remove the string and the rosemary sprigs from the fillets and cut the fillets in half. Plate the monkfish with the vegetables and a nice big dollop of the sauce, and drizzle with a bit of olive oil.