Photo: Gregor Moser
Pan-fried monkfish with wild garlic and fennel
12 ingredients
30 min + 30 min
Serves 4
openrecipes
Here monkfish fillets are cooked in an aromatic fennel and garlic coating and the sauce is flavoured with spring ingredients and a splash of aniseed liqueur.
Estimated Nutrition (whole recipe, rough)
359
Calories
22g
Protein
25g
Fat
13g
Carbs
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Butter | 1 tbsp (14g) | 102 |
| Fennel | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Semolina | not in our table | 0 |
| Monkfish | not in our table | 0 |
| Sunflower Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 16 large garlic
- 100g/3½oz unsalted butter
- 450g/1lb fennel
- 600ml/20fl oz fish stock
- and freshly ground saltblack pepper
- 100g/3½oz semolina
- 15g/½oz sprigs wild fennel leaves
- 4 x 225g/8oz pieces prepared monkfish
- 4 tbsp sunflower oil
- 2 tsp lemon juice
- splash aniseed liqueur
- 20g/¾oz wild garlic
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes