Monkfish With Fermented Celeriac And Mushroom Sauce Recipe

Recipe By Slurrp

This recipe features succulent monkfish fillets served with a flavorful fermented celeriac and mushroom sauce. The monkfish is pan-seared to perfection, creating a crispy exterior while keeping the flesh moist and tender. The fermented celeriac adds a tangy and slightly sour note to the dish, complemented by the earthy mushroom sauce. This elegant and delicious dish is perfect for a special occasion or a gourmet dinner party.

5
18 Rating -
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10hr 30minstotal
10hr 30m.total
Monkfish With Fermented Celeriac And Mushroom Sauce
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Ingredients for Monkfish With Fermented Celeriac And Mushroom Sauce Recipe

  • 1/5 Monkfish Fillets
  • As required Salt And Pepper, To Taste
  • 1/5 tablespoon Olive Oil
  • as needed For The Fermented Celeriac
  • 1/10 Celeriac, Peeled And Grated
  • 1/5 tablespoon Salt
  • as per your need Water, As Needed
  • as needed For The Mushroom Sauce
  • 1/10 tablespoon Olive Oil
  • 0.80 ounce Mushrooms, Sliced
  • 1/5 cloves Cloves Garlic, Minced
  • 1/10 teaspoon Fresh Thyme Leaves
  • 0.03 cup White Wine
  • 1/10 cup Vegetable Broth
  • as per your need Optional: Splash Of Cream
  • as required Fresh Herbs, For Garnish

Directions: Monkfish With Fermented Celeriac And Mushroom Sauce Recipe

Cooking Directions

  • STEP 1.Start by preparing the fermented celeriac. Peel and grate the celeriac, then place it in a sterilized jar. Add salt and water to cover the celeriac, then seal the jar and let it ferment for at least 2 weeks.
  • STEP 2.For the mushroom sauce, heat olive oil in a pan and sauté sliced mushrooms until golden brown. Add minced garlic and thyme, then deglaze the pan with white wine. Cook until the wine has evaporated, then add vegetable broth and simmer for 10 minutes. Blend the sauce until smooth.
  • STEP 3.Season the monkfish fillets with salt and pepper. Heat oil in a skillet over medium-high heat and sear the fillets for 3-4 minutes on each side until golden brown and cooked through.
  • STEP 4.To serve, spoon the fermented celeriac onto plates and place the seared monkfish fillets on top. Drizzle the mushroom sauce over the fish and garnish with fresh herbs. Enjoy!

Cooking Tips

  • Make sure to properly sterilize the jar for fermenting the celeriac to prevent any unwanted bacteria growth.
  • You can adjust the fermentation time of the celeriac to your taste preference. The longer it ferments, the tangier it will become.
  • For a richer flavor, you can add a splash of cream to the mushroom sauce before blending.

Storage and Serving

  • Leftover fermented celeriac can be stored in the refrigerator for up to 1 month.
  • Store any leftover mushroom sauce in an airtight container in the refrigerator for up to 3 days.
  • Serve the monkfish with fermented celeriac and mushroom sauce alongside roasted vegetables or a fresh salad for a complete meal.
Nutrition
value
164
calories per serving
2 g Fat30 g Protein< 1 g Carbs3 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    30g
  • Carbs
    < 1g
  • Fiber
    3g

MacroNutrients

  • Carbs
    < 1g
  • Protein
    30g
  • Fiber
    3g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    42mg
  • Iron
    < 1mg
  • Vitamin A
    27mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    22mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    6mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    58mg
  • Manganese
    < 1mg
  • Phosphorus
    428mg
  • Selenium
    76mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp