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Monkfish with poppy seeds






700 g monkfish
200 g goose liver
1 tbs poppy seeds
1 apple
2 tbs olive oil
Salt and pepper

Port wine sauce
(takes some time to prepare):
3 dl port wine
3 l beef/veal stock
100 g shallot
50 g butter

Begin with the sauce: Peel and finely chop the
shallot and sizzle tender in oil. Pour the port over and reduce by half. Add stock and reduce to 5–6 dl. (Might take hours, but is worth it.) Drain and whisk in some butter ahead of serving.

Cut the fish in suitable pieces and turn in poppy seeds, salt and pepper. Fry for about 3–4 minutes on each side. Cut the goose liver into 4 pieces, ­season with salt and pepper and heat it quickly on a hot, dry teflon pan or an iron cast with a dash of oil. Peel the apple and cut into thin strips.

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