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Chorizobaked monkfish






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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