Monkfish with purple potato cream
"Looking for a refined idea for a special dinner? Our monkfish recipe with delicate purple potato cream is the answer! A surprising fish dish, also perfect for those following a specific diet: it is naturally gluten-free, dairy-free, egg-free, nut-free, and soy-free. Prepare this delight in just 60 minutes and bring an unforgettable special occasion meal to the table!"
Dietary Information
Servings:
- 1
To make the monkfish with purple potato cream, first season the fish: place the monkfish fillets in a baking dish and season with salt 1 , pepper, zest 2 and lime juice 3 .
- 2
Also add the oil 4 and the marjoram leaves 5 . Turn the fillets on both sides to flavor them evenly, then cover with plastic wrap 6 and put in the refrigerator while you continue with the rest of the recipe.
- 3
Now dedicate yourself to the potatoes: peel the purple potatoes 7 and cut them first into slices 8 and then into cubes 9 .
- 4
In a saucepan, heat a drizzle of oil with the garlic and rosemary sprigs 10 , then add the potatoes 11 and sauté over medium-high heat for 2-3 minutes, stirring often 12 .
- 5
Season with salt and pepper and pour in the water 13 , then cover with the lid 14 and cook over medium heat for about 20 minutes. After this time, remove the garlic and rosemary 15 .
- 6
Turn off the heat and blend with an immersion blender to obtain a creamy puree 16 ; if it is too thick you can add a little water. Keep the potato cream warm and take the monkfish: heat a non-stick pan with a drizzle of oil, place the fillets 17 and cook over medium heat for a total of 5-6 minutes, turning them on both sides 18 .
- 7
Once cooked, cut the fillets in half 19 . You are ready to plate: arrange the cream on the bottom of the plate 20 and place a fillet of monkfish divided in half on top 21 .
- 8
Complete with marjoram leaves 22 , a drizzle of oil 23 and a grind of pepper. Your monkfish with purple potato cream is ready to be served 24 !
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