Blanquette Of Monkfish With Coconut Milk: A Festive Recipe
Because it has no bones and a delicate taste, monkfish is a popular fish for preparing festive dishes. If you don't know how to cook it, try our recipe for monkfish blanquette with coconut milk! This refined dish is delicious with rice.
Ingredients
Here are the ingredients needed to make a monkfish blanquette with coconut milk for 4 people:
500 g of monkfish
5 carrots
1 leek
150 g of button mushrooms
25 cl of coconut milk
5 cl of white wine
3 tablespoons of chopped chives
2 tablespoons of flour
2 or 3 tablespoons of olive oil
1 tablespoon of soy sauce
1 teaspoon of ginger powder
salt and pepper
To note: to bring an exotic note to this monkfish blanquette you can also add lemongrass and/or a little chili powder.
Preparation of vegetables
The first step in cooking a blanquette of monkfish in coconut milk is to prepare all the vegetables that make up the garnish of this dish.
1- Wash and sort the leek carefully. Remove the hardest green parts, cut it in half lengthwise and clean it under cold water to remove the soil. Thinly slice the leek and set aside.
2- Peel and wash the carrots and cut them into thin slices. If you don't like to eat crunchy vegetables, blanch the carrot slices for about 10 minutes in boiling salted water.
3- Wash the mushrooms and cut them in half or quarters depending on their size.
Preparation of the monkfish
1- Cut the monkfish into 4 cm long pieces and dry them with paper towels.
2- Pour the flour in a plate and add a pinch of salt. Dip the monkfish pieces in this mixture.
3- Remove excess flour if necessary. Reserve the raw fish for the rest of the recipe for blanquette of monkfish in coconut milk.
Cooking of vegetables
1- Heat the olive oil in a frying pan.
2- Sauté the chopped leek with a pinch of salt until it becomes tender.
3- Add the carrot slices and button mushrooms and sauté for about 10 minutes. Season with the ginger powder, a little salt and pepper.
4- Dispose of the vegetables in a dish and reserve them for the rest of the preparation of the monkfish blanquette with coconut milk.
Cooking the monkfish
1- Add a tablespoon of olive oil to the pan if necessary.
2- Fry the floured monkfish sections for about 5 minutes until they are lightly colored.
3- Remove them from the pan and set them aside to prepare the sauce for the monkfish blanquette with coconut milk.
Preparation of the sauce
1- Deglaze the pan used to cook the vegetables and fish with the white wine.
2- Let the alcohol evaporate on high heat, then add the soy sauce and let it boil for one minute.
3- Lower the heat and add the coconut milk, scraping the bottom of the pan with a wooden spatula to collect the cooking juices. These are what will give taste to your monkfish blanquette with coconut milk.
Finishing of the blanquette
1- When the sauce is homogeneous, put the vegetables and the monkfish sections back into the pan.
2- Let the monkfish blanquette with coconut milk simmer over low heat for 10 minutes.
3- Adjust the seasoning with salt and pepper if necessary. Sprinkle the dish with chopped chives at the end of cooking.
Tasting advice
Serve this blanquette of monkfish with coconut milk hot.
It is delicious with fragrant rice such as basmati rice (white or semi-complete depending on your preference).
