Ingredients

Preparation

1. Remove the first tough leaves of the lemongrass and finely chop the tender part of the bulb.

2. Peel the potatoes and cut into large pieces.

3. Peel the onions and cut into thin quarters.

4. In a large saucepan with a thick bottom, sauté the onions until transparent in extra virgin olive oil for 5 minutes.

5. Add the dried apricots, fish stock, and potatoes. Bring to a boil and cook for 10 minutes over moderate heat.

6. Put the monkfish pieces in the saucepan. Add the lime juice, cover, and continue cooking over low heat for 10 minutes.

7. Sprinkle with coriander, garnish with lemongrass leaves, and serve very hot.

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Main course

Monkfish casserole with apricots and lemongrass

Name: Monkfish casserole with apricots and lemongrass
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 8 monkfish medallions; 400 g of potatoes; 2 red onions; 16 dried apricots; 2 stalks of fresh lemongrass; 1 lime; extra virgin olive oil; 500 ml of fish stock powder; 1/2 bunch of coriander, chopped; salt, pepper

Preparation: 40 min

Cooking: 25 min

Servings: 4

The monkfish casserole with apricots and lemongrass is an exotic and refined dish. The monkfish, cooked gently with dried apricots and potatoes, provides delicate and sweet flavors. This dish is perfect for special occasions or when you want to impress your guests. Easy to prepare, just follow the steps to make this full-flavored and colorful recipe.