Monkfish & Vanilla Delight
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Vanilla Dream ice cream & monkfish.
Mövenpick Vanilla Dream
400 g angler fish
12 slices of potato
1 mini gourd
2 scoops of Mövenpick Vanilla Dream
10 cl fish stock Cream
1/2 vanilla pod
Chervil and quinoa sprouts for decoration
Warm through in a pan in a butter-olive oil mix over a low heat, then season with salt and pepper.
Reduce the fish stock. Add the vanilla pod, then the cream. Add salt and pepper. Remove the 1/2 vanilla pod and beat the sauce, adding the butter.
Cook the gourd in salted boiling water and refrigerate immediately. Cut into quarters.
Season and pan-fry (in an olive oil-butter mixture). The cooking time depends on the thickness of the fish. Prick the fish with a skewer, and if the skewer goes in easily the fish is cooked. Reserve and keep warm.
Slice the monkfish and place in the center of the plate. Add the slices of potato, forming a small pyramid. Add 3 bands of the vanilla sauce and the scoop of Mövenpick Vanilla Dream. Garnish with the quinoa sprouts and the gourd quarters.