How to cook monkfish in green sauce, recipe with necessary ingredients that explains the entire preparation process, from cleaning the monkfish to marinating and cooking in the oven before serving on the table.
Ingredients for 4 people
- 700 gr of monkfish, known above all as monkfish
- 50 gr butter
- 4 tablespoons of dry white wine
- olive oil in the necessary quantity
- 1 teaspoon of sweet mustard
- Worcester sauce as required
- 1 sprig of rosemary
- 1 sprig of sage
- 1 clove of garlic
- salt and pepper
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Preparation of monkfish in green sauce
With a sharp and flexible knife, remove all the skin from the monkfish, then completely eliminate the bones.
After washing and drying the sage and rosemary, remove the leaves of the rosemary and arrange them, together with the shredded sage, in a bowl.
Once this is done, add a teaspoon of mustard, a few drops of Worcester sauce, crushed garlic, four tablespoons of oil, white wine and a pinch of freshly ground pepper.
Stir with a fork until all the ingredients are perfectly mixed.
Place the monkfish in a suitable container, then pour the liquid over it to marinate first prepared in the bowl.
Turn the fish over to make it flavor evenly and let it sit for about an hour.
Twenty minutes before serving, place in the oven a container suitable for sautéing and of just sufficient size to hold the fish, then close the oven by programming it at the maximum temperature for a cooking of 5 minutes.
In the meantime, drain the monkfish and divide the butter into small pieces.
After five minutes, remove the container and place the fish on it, placing the pieces of butter on top.
Put the container back in the oven, with the temperature always at maximum, making it cook for fifteen minutes, taking care to reduce the temperature by 50% after the first 5 minutes of cooking.
Remember to turn the monkfish and sprinkle it with a spoonful of the maceration liquid kept aside.
Once the cooking is finished, salt the preparation and keep it in the oven off for three minutes before serving it on the table.
