Monkfish & Asparagus in Beurre Blanc Sauce
Monkfish, with its firm texture and mild sweetness, pairs perfectly with beurre blanc sauce. Combined with fresh asparagus, this dish is packed with protein and nutrients—ideal for a gourmet, balanced meal.
Servings: 2
Ingredients
- 2 pieces of Wild Monkfish Tail, Skin Off
- 1 bunch asparagus, trimmed
- 2 shallots, chopped
- ¼ cup red wine vinegar
- 1 cup cold unsalted butter, cubed
- ½ tsp salt
- ¼ tsp white pepper
- 1 tbsp olive oil
- Fresh parsley for garnish
Instructions
- Prepare the monkfish: Season the wild monkfish tail with salt and white pepper on both sides.
- Cook the monkfish: Heat olive oil in a pan over medium-high heat. Sear the monkfish for about 3-4 minutes per side until golden and cooked through. Remove the fish from the pan and let it rest.
- Cook the asparagus: In the same pan, sauté the asparagus for 3-5 minutes until tender but still crisp. Remove from the pan and set aside.
- Make the beurre blanc sauce: In a small saucepan, simmer the shallots with red wine vinegar over medium heat until reduced to about 2 tablespoons.
- Add the butter: Lower the heat and gradually whisk in the cold butter cubes until the sauce is smooth and creamy. Strain the sauce if desired.
- Assemble the dish: Plate the monkfish and asparagus, then drizzle with beurre blanc sauce. Garnish with fresh parsley.
- Serve immediately: Enjoy your delicious, gourmet meal!
