Monkfish with Cauliflower & Spring Onions In Creamy Wine Sauce
Monkfish with Cauliflower & Spring Onions In Creamy Wine Sauce

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, monkfish with cauliflower & spring onions in creamy wine sauce. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Monkfish with Cauliflower & Spring Onions In Creamy Wine Sauce is one of the most favored of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Monkfish with Cauliflower & Spring Onions In Creamy Wine Sauce is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have monkfish with cauliflower & spring onions in creamy wine sauce using 10 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Monkfish with Cauliflower & Spring Onions In Creamy Wine Sauce:
  1. Make ready 1 bunch spring unions
  2. Make ready 1 head cauliflower, cut into florets
  3. Make ready 1 head broccoli, cut into florets
  4. Make ready 100 grams butter
  5. Get 1/2 Lemon Juice
  6. Take 1 kg Monkfish, fillet
  7. Prepare 1/2 cup white wine
  8. Make ready 3 tbsp double cream
  9. Make ready 1 bunch parsley
  10. Make ready to taste salt & pepper
Instructions to make Monkfish with Cauliflower & Spring Onions In Creamy Wine Sauce:
  1. All you need is this.
  2. Chop the white and green parts of the spring onions separately.
  3. Blanch the cauliflower and broccoli in salted, boiling water for 5 mins. Then drain and refresh under cold water.
  4. In a pan, melt half butter, add the fish and cook for 3 mins on each side.
  5. Pour in the wine, cover and cook over a medium heat for about 15 mins.
  6. Gently stir in the cream, season with salt and pepper cook for few more mins until thickened.
  7. In another pot, melt remaining butter in a pan and the white part of the spring unions and cook over a low heat, stirring occasionally, until softened.
  8. Add the cauliflower, broccoli, lemon juice and the green parts of the spring unions and cook over a low heat for 10 mins.
  9. Transfer the fish to a warm serving dish surround with the cauliflower and sprinkle with juices and parsley.

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