Monkfish Medallions with Pepper Foam

Preparation/cooking time: ca. 30m + Marinate: ca. 30m

For 4 people

Nutritional Information

Contains 243 Kcal, 20g Protein, 7g Carbohydrates, 14g Fat


  • 1 organic lemon, use grated zest and 1.5 tbsp of juice
  • 0.25 tsp. peppercorns, white, crushed
  • 500 g South African cape monkfish fillets and Icelandic monkfish fillets, cut into 12 pieces of equal size
  • 1 tsp. salt
  • a little non-cold-pressed olive oil
  • 0.5 tbsp. olive oil
  • 1 shallot, finely chopped
  • a little pepper
  • 1 dl cream, beaten until light and frothy
  • 1 tsp. thyme leaves
  • 2 red pepper cut into small pieces
  • 1 dl water

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  • To make the marinade, mix the lemon zest, juice and peppercorns. Dip the fish pieces in the marinade, cover and marinate in the fridge for about 30 mins.
  • Preheat the oven to 60°C and warm the platter, plates and sauce boat. Heat the oil in a non-stick frying pan and reduce the heat. Fry the fish medaillons in batches over a medium heat for approx. 3 mins. each side, season with salt and keep warm on the warmed platter.
  • Heat the oil. Sauté the shallot, adding the peppers for a short time. Add the thyme and briefly continue to sauté. Pour in the water, bring to the boil, season. Reduce the heat, cover and simmer for approx. 10 mins. until soft. Puree the peppers. Carefully stir in the cream.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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