Monkfish with bacon cream and artichokes
Total time55 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 25 min · Cooking: 30 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 55 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 25 min · Cooking: 30 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
View full classification 12 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Method
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Soften the diced spring onion in 40 g of olive oil for 5 minutes.
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Add the smoked bacon and cook for 5 minutes.
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Pour in the vinegar, dry sherry, 125 ml of vegetable stock, milk and cream. Simmer for 10–15 minutes, blend and strain.
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Trim the artichokes, removing tough leaves and the inner choke, and quarter. Lightly brown the sliced garlic in 35 g of oil, add the artichokes, salt, pepper and remaining 250 ml of stock. Cook for 10–15 minutes until tender and the liquid reduces.
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Cut the monkfish into chunks, add lemon zest and season lightly. Cook in the melted butter, basting, until the centre reaches 63°C; allow around 5–7 minutes depending on thickness.
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Divide the warm cream between plates, add the artichokes and fish and finish with parsley.
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