Monkfish in Asparagus Sauce

Monkfish in asparagus sauce is a refined and delicate dish that expertly combines flavors of the sea with those of the land. Here is how to prepare it:

Ingredients

• 600 g of monkfish tail
• 500 g of asparagus
• 1 shallot
• 200 ml of liquid cream
• 50 ml of dry white wine
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Begin by cleaning the asparagus: remove the tougher end part and wash the stems. Cut the tips of the asparagus to save for garnish and slice the remaining stems into rounds.
2. In a pan, sauté the finely chopped shallot with a drizzle of extra virgin olive oil. Once golden, add the asparagus rounds and let them season for a few minutes.
3. Deglaze with white wine and let the alcohol evaporate. Add the cream, season with salt and pepper, and cook until the sauce starts to thicken.
4. Meanwhile, steam the asparagus tips for a few minutes until they are tender but still crisp.
5. Take the monkfish tail, remove any bones and skin, and cut it into medallions about 2-3 cm thick.
6. In another pan, heat a drizzle of oil and cook the monkfish medallions for 2-3 minutes on each side, until they are golden brown and cooked just right.
7. Blend the asparagus sauce until you get a smooth and homogeneous cream.
8. Arrange the monkfish medallions on a serving dish, cloak them with the asparagus sauce, and garnish with the asparagus tips you previously steamed.

To add an Italian touch to the recipe, consider adding a handful of grated Parmesan cheese to the sauce, which blends beautifully with the aroma of asparagus and the texture of the monkfish, or a sprinkling of chopped fresh parsley for a touch of color and freshness.

Curiosity

Monkfish, also known as frogfish or anglerfish, is appreciated for its white, thick, firm and low-bone density meat. In the Italian fish market, it is highly valued for both home cooking and restaurant cuisine. It pairs perfectly with sauces and delicate ingredients like asparagus.