Usuba
Monkfish with Potato Puree and Caraway
Tender monkfish fillet baked with garlic and cumin, served on airy mashed potatoes. A simple yet elegant dish with a bright aroma of aromatic herbs.
- Total
- 30 min
- Standard serving
- 441.6 g
Ingredients
Total 9
Instructions
- 1
Step 1
Preheat the oven to 230°C.
Put the potatoes in a pot of water and salt well. Cook for about 15 minutes until the potatoes become soft.
Drain the water. Pass the potatoes through a blender or mash with a fork into a puree.
Add butter, milk, a few caraway leaves, salt and pepper to taste. Keep the puree warm.
- 2
Step 2
While the potatoes are cooking, place a heat-resistant skillet on high heat.
After a minute, add olive oil, garlic, a few sprigs of cumin and monkfish fillet. Salt and pepper to taste.
Cook for 1 minute on the stove, then without flipping, place the pan in the oven.
- 3
Step 3
Bake for 8–12 minutes depending on the thickness of the fillet. The fish is ready when it is tender but offers slight resistance when pierced with a thin knife.
Spread the mashed potatoes on a plate, place the fish on top with the golden side up. Garnish with caraway sprigs.
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