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Pan-Seared Monkfish with Chestnut and Porcini Mushroom Ragout
Pan-Seared Monkfish with Chestnut and Porcini Mushroom Ragout

Pan-Seared Monkfish with Chestnut and Porcini Mushroom Ragout
A sophisticated dish featuring monkfish paired with a rich chestnut and porcini mushroom ragout, perfect for a nourishing autumn lunch.
Pan-Seared Monkfish with Chestnut and Porcini Mushroom Ragout
Ingredients:
1
Servings
  • 200
    g
     monkfish
  • 100
    g
     chestnut
  • 50
    g
     porcini mushroom
  • 1
    item
     shallot
  • 2
    clove
     garlic
  • 15
    ml
     olive oil
  • 50
    ml
     white wine
  • 100
    ml
     vegetable stock
  • 5
    g
     thyme
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Pan-Seared Monkfish with Chestnut and Porcini Mushroom Ragout
Instructions:
  1. Heat olive oil in a pan over medium heat.
  2. Season monkfish with salt and sear for about 4 minutes on each side until golden brown.
  3. Remove monkfish from the pan and set aside.
  4. In the same pan, add shallot and garlic, sauté until translucent.
  5. Add porcini mushrooms and cook for another 3 minutes.
  6. Pour in white wine, let it reduce by half.
  7. 'Add chestnuts and vegetable stock, simmer for about 10 minutes until the sauce thickens.
  8. 'Return monkfish to the pan, add thyme, and cook for another few minutes until heated through.
  9. 'Serve the monkfish topped with the chestnut and porcini ragout.
Nutrition Per Serving 555 g Per 100g
Energy 508.1 kcal 92 kcal
Protein 41.3 g 7.4 g
Fibre 6.7 g 1.2 g
Salt 0.9 g 0.2 g
Sugar 14.6 g 2.6 g
Carbohydrates 42.2 g 7.6 g
Fat 17.8 g 3.2 g
  • 200
    g
     monkfish
  • 100
    g
     chestnut
  • 50
    g
     porcini mushroom
  • 1
    item
     shallot
  • 2
    clove
     garlic
  • 15
    ml
     olive oil
  • 50
    ml
     white wine
  • 100
    ml
     vegetable stock
  • 5
    g
     thyme
1
Servings
0

Heat olive oil in a pan over medium heat.

Season monkfish with salt and sear for about 4 minutes on each side until golden brown.

Remove monkfish from the pan and set aside.

In the same pan, add shallot and garlic, sauté until translucent.

Add porcini mushrooms and cook for another 3 minutes.

Pour in white wine, let it reduce by half.

'Add chestnuts and vegetable stock, simmer for about 10 minutes until the sauce thickens.

'Return monkfish to the pan, add thyme, and cook for another few minutes until heated through.

'Serve the monkfish topped with the chestnut and porcini ragout.

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