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Roasted Monkfish with Chestnut and Parsnip Puree
A sophisticated dish featuring roasted monkfish paired with a creamy chestnut and parsnip puree, highlighting the flavors of autumn.
Ingredients:
1
Servings
-
200gmonkfish
-
100gchestnut
-
150gparsnip
-
20gbutter
-
5gthyme
-
2clovegarlic
-
15mlolive oil
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Instructions:
- Preheat the oven to 180°C.
- Season the monkfish with salt and pepper.
- Heat olive oil in a pan over medium-high heat and sear the monkfish for about 3 minutes on each side.
- Transfer the monkfish to a baking dish, add thyme and garlic, and roast in the oven for about 15 minutes.
- Boil chestnuts and parsnips in salted water until tender, about 20 minutes.
- Drain and blend the chestnuts and parsnips with butter until smooth, adding salt to taste.
- Serve the roasted monkfish on top of the chestnut and parsnip puree.
| Nutrition | Per Serving 495 g | Per 100g |
|---|---|---|
| Energy | 676.7 kcal | 137 kcal |
| Protein | 40.7 g | 8.2 g |
| Fibre | 11.2 g | 2.3 g |
| Salt | 0.7 g | 0.1 g |
| Sugar | 18.3 g | 3.7 g |
| Carbohydrates | 58.2 g | 11.8 g |
| Fat | 33.8 g | 6.8 g |
-
200gmonkfish
-
100gchestnut
-
150gparsnip
-
20gbutter
-
5gthyme
-
2clovegarlic
-
15mlolive oil
1
Servings