Monkfish with chorizo, peppers and sauteed potatoes Recipe

Monkfish flavoured with chorizo and served with sauteed potatoes and peppers.

  • Preparation
  • Cooking time
  • Rest time
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(31 votes) 3.4/5

Les ingrédients

Pour people
  • Monkfish fillet(s) : 900 g
  • Chorizo : 100 g
  • Garlic clove(s) : 5 bulb
  • Red pepper(s) : 3 whole
  • Yellow pepper(s) : 3 whole
  • Charlotte potato(s) : 800 g
  • Olive oil : 500 ml
  • Sherry vinegar : 80 ml
  • Piment d'Espelette : 3 g
  • Fine salt : 5 g
  • Coarse salt : 10 g
  • Unsalted butter : 30 g
  • Pea shoot(s) : 1 bunch


  • ETAPE 1

    Preheat the grill.

  • ETAPE 2

    Cut the peppers in half and remove the seeds, then arrange on a baking sheet and grill until the skin blisters and blackens. Whilst still hot, place into a container and cover to retain the steam for a few minutes, then remove the skin with a knife. Place the peppers in a saucepan, cover with olive oil and season with salt. Cook them gently (do not boil) for 10 minutes and set aside.

  • ETAPE 3

    Peel the cloves of garlic, removing any green sprouts that may be inside, and slice thinly.

  • ETAPE 4

    In a saucepan, heat 20cl of olive oil and brown the garlic cloves (the temperature must not exceed 84c, otherwise the garlic will burn). Set aside.

  • ETAPE 5

    Peel the potatoes and cut into 5 millimeter slices. Blanch by boiling for 3 minutes and then plunging into a bowl of cold water. Drain. Put 30g butter in a hot pan. When the butter begins to foam, add the potatoes and fry until golden brown.

  • ETAPE 6

    Cut the chorizo into thin strips. Cut small slits in the monkfish and insert 4-5 strips of chorizo.

  • ETAPE 7

    Preheat the oven to 220c.

  • ETAPE 8

    Add a drizzle of olive oil to a hot pan and brown the fish on all sides, then place into a baking dish and cook in the oven for 6 minutes. Season with Piment d'Espelette and salt and pepper.

  • ETAPE 9

    Deglaze the pan with the sherry vinegar, bring to the boil and add the oil and garlic.

  • ETAPE 10

    Arrange the potatoes and peppers onto a serving dish, place the fish on top and drizzle with the juices from the pan.

  • ETAPE 11

    Garnish with pea shoots.

Chef's tip

«You can also try this recipe with other types of white, meaty fish such as cod or plaice. »

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