Features: Monkfish
Serves: 4
Cook Technique: Grill
Difficulty: Medium
Total Time: ~30 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.
