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Chorizobaked monkfish
![ovnsbaktandebrystmedpereoglimepure.jpg](https://static.wixstatic.com/media/a6e68a_2897c5bb8b5f468aad4598ba9356005a~mv2.jpg/v1/fill/w_578,h_723,al_c,q_90,enc_auto/ovnsbaktandebrystmedpereoglimepure.jpg)
INGREDIENTS
SERVES
4
METHOD
1 kg skinned monkfish
100 g Chorizo sausage, thinly sliced
200 g asparagus beans
1/2 onion, shred
1 dl white wine
2 dl fish stock
2 dl cream
1 bouquet rosemary
4 tbs butter
Salt and pepper
(Maizena if needed)
Cut the fish into 4 pieces, arrange in the roasting tin and season with salt and pepper. Sprinkle with coarsely torn rosemary, Chorizo slices, and pats of butter. Roast at 200 °C
for about 13–14 minutes.
Pour some gravy over from time to time.
Boil the beans tender in lightly salted water,
drain and add the
onion shreds.
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