Monkfish & Vanilla Delight
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Vanilla Dream ice cream & monkfish.
400 g angler fish
12 slices of potato
1 mini gourd
2 scoops of Mövenpick Vanilla Dream
100 ml fish stock
½ vanilla pod
Chervil and quinoa sprouts for decoration
Add butter and olive oil to a pan and warm the potatoes over a low heat. Season with salt and pepper.
Reduce the fish stock.
Add the vanilla pod, then the cream.
Add salt and pepper.
Remove the ½ vanilla pod, add the butter and beat the sauce.
Cook the gourd in salted boiling water and refrigerate immediately.
Cut into quarters.
Season and pan-fry (in olive oil and butter).
The cooking time depends on the thickness of the fish.
Prick the fish with a skewer. The fish is cooked if the skewer goes in easily.
Put to one side and keep warm.
Slice the monkfish and place in the centre of the plate.
Add the potato slices, forming a small pyramid.
Add 3 bands of the vanilla sauce and the scoop of Mövenpick Vanilla Dream.
Garnish with the chervil, quinoa sprouts and gourd quarters.