Monkfish on leek cream
Delicate and delicious, this version is an easy choice for a gourmand dinner with friends or an intimate date to show your culinary art.
Here is the recipe:
400 gr of monkfish,
2 spoons of flour
salt and pepper, extra vergin olive oil.
Sautè the leeks in a pan, on a low flame with salt and a sprinkle of olive oil. If necessary add a little quantity of water. When ready put it in the mixer and get a cream.
In the meanwhile flour the fish and sautè in a pan with a spoon of olive oil. Sprinkle with a good white wine and leave it to evaporate. When ready, lay down the fish on a couple of spoons of leek cream and serve.
I did not use any dairy for the leek cream, just to save the vegetable taste as much as possible.