Monkfish recipe with roasted endives and wakame sauce
Ingredients (2 people):
- 1 monkfish loin of 300 g
- 2 endives
- 2 shallots
- 30 g of dried wakame seaweed
- 50 g butter
- 1/2 l of cream
- 1/2 l white wine
- 1/2 lemon
- extra virgin olive oil
Preparation of the monkfish recipe with roasted endives and wakame sauce:
For the wakame sauce, chop the shallots and put them to cook in a saucepan with the white wine. Add the wakame seaweed and reduce by half. Pour the cream, season with salt and pepper and reduce by half. Put the butter in a beater glass, add the sauce and crush with the electric mixer, until it mounts. Pour the sauce into a saucepan and bring to a boil while stirring with the rod. Remove from heat and season with a splash of lemon. Mix well and strain. Heat the sauce and sprinkle with chopped chives at the last moment.
Cut the endives in thick slices and roast them in a pan with a drizzle of oil. Salt pepper.
Cut the snuff in two, season and grill it in a pan with a drizzle of oil for 4 minutes on each side.
Serve the roasted endives on a plate, add the monkfish and pour the wakame sauce on top. Garnish with some chives and season with pepper.