This recipe serves four individuals as a dinner option. The estimated time for preparation is 5 minutes and cooking should take approximately 20 minutes. The components required are as follows:
– A tablespoon of vegetable oil
– Butter weighing 20g and another 30g
– A single diced brown onion of a small size
– 150 grams of bacon lardons
– Two squashed garlic cloves
– A tablespoon of unprocessed flour
– Chicken stock of 300 millilitres
– 300 grams of frozen peas
– Cream of about 50 millilitres
– An assortment of fresh mint leaves
– Sea salt and black pepper to taste
– Cleaned monkfish portions (four in total, each weighing 150g)
– A tablespoon of honey
For preparation:
– Preheat your oven to a temperature of 180 degrees.
– Start off by preparing the pea and bacon fricassee. Heat a large pan, add in the oil and 20g butter. Toss in the onions and sauté for about 2-3 minutes, until they soften. Add the bacon lardons and cook for another 2-3 minutes until it turns golden brown. Follow this by adding the garlic and cook for an additional two minutes.
– Sprinkle in the flour and let it cook for two more minutes. Pour in the chicken stock and continue stirring until the flour is evenly distributed. As it starts thickening, add the frozen peas. Reduce the heat and let it cook for another two minutes. Remove from the heat and finish off by mixing in the cream and mint leaves. Season this with salt and pepper as needed.
– For the monkfish, slightly paint it with honey while the fricassee is cooking. Heat an oven-resistant frying pan, add 30g butter, melt it and then add the monkfish. Cook on a medium heat for about 3-4 minutes until the fish base is brown. Flip the monkfish and put the pan into the oven for about five minutes.
– Serve the pea and bacon fricassee in a large dish. After removing the monkfish from the oven, place it on top of the fricassee and drizzle over any juices remaining in the pan. Add a few more mint leaves as a finish before serving.