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Gourmet trip to Brittany with Frische Paradies - Monkfish Cheeks in Saffron Sauce

Gourmet trip to Brittany with Frische Paradies – Monkfish Cheeks in Saffron Sauce

Breton monkfish cheeks an all-time classic for gourmets

Course after work cooking, fish recipe, holiday food, One Pan Recipe
Cuisine cross kitchen, fusion cuisine, Fusion Food
Keyword Gourmet trip to Brittany with Frische Paradies – Monkfish Cheeks in Saffron Sauce
Prep Time 15 minutes
Cook Time 10 minutes
Servings 6 people
Author Labsalliebe

Ingredients

INGREDIENTS MONKFISH CHEEKS IN SAFFRON SAUCE

INGREDIENTS FOR HERBAL OIL MARINADE

  • 15 g parsley
  • 5 g basil
  • 200 ml olive oil

INGREDIENTS FOR SAFFRON SAUCE

  • 50 g butter
  • 1 tbsp flour
  • 500 ml fish broth
  • 200 ml white wine
  • 200 ml cream
  • 1/2 tsp saffron threads
  • 1 msp chili
  • salt, lemon pepper

MORE INGREDIENTS

  • 500 g Breton monkfish cheeks
  • 1 tbsp olive oil
  • 8 cherry tomatoes
  • 1 clove of garlic

TOPPING

  • 1 sprig parsley
  • 1 sprig basil

Instructions

PREPARATION HERBAL OIL

  1. Combine all ingredients for the herbal oil in a blender and mix.

  2. Marinate the monkfish cheeks in the herbal oil.

PREPARATION SAFFRON SAUCE

  1. Meanwhile, prepare the saffron sauce by making a roux with flour and butter and adding the fish broth.

  2. Add the remaining ingredients and bring everything to a boil. Lower the temperature and let it simmer gently.

PREPARATION MONKFISH CHEEKS

  1. Heat olive oil, cut cherry tomatoes in half and add, fry for 3 minutes.

  2. Peel the garlic and crush it into the pan, fry briefly until the aroma rises.

  3. Add the marinated monkfish cheeks and fry for 4 minutes on each side.

ARRANGEMENTS

  1. Pour several spoons of the saffron sauce on a plate and place the monkfish cheeks on top.

  2. Garnish with halved cherry tomatoes, parsley, basil, and herbal oil.

  3. Season with ground sea salt and lemon pepper.