Monkfish & Vanilla Delight

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Vanilla Dream ice cream & monkfish.

Mövenpick Vanilla Dream

For 2

400 g angler fish
12 slices of potato
1 mini gourd
2 scoops of Mövenpick Vanilla Dream
100 ml fish stock
Cream
½ vanilla pod
Butter
Chervil and quinoa sprouts for decoration
Salt, pepper

Potatoes:
Add butter and olive oil to a pan and warm the potatoes over a low heat. Season with salt and pepper.

Vanilla sauce:
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.

The gourd:
Cook the gourd in salted boiling water and refrigerate immediately.
Cut into quarters.
 
The monkfish:
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.

Plating:
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.