Captains Dinner Logo
to top
Monkfish ragout with vermouth sauce

Monkfish ragout with vermouth sauce

December 15th, 2019 | main dishes

A pan full of flavors and enjoyment! In this French dish, the monkfish is prepared with garlic, tomatoes and crème fraîche. The monkfish ragout with vermouth sauce needs only 30 minutes to prepare – and yet is so classy and delicious.

Monkfish ragout with vermouth sauce

Monkfish is characterized by its firm flesh, which tastes a bit like lobster. Monkfish is the ideal cast for a ragout, as it keeps its shape when simmering in the sauce and does not crumble. Catfish or seawolf fillet is also very suitable for this ragout. Please put this back in the sauce at the very end and heat without stirring, because otherwise the rather firm meat will crumble in the end.

A green leaf salad and baguette, even better roasted garlic baguette are suitable as a side dish. Therefore, brush the bread slices with a little olive oil, roast them on the grill or in the pan and rub the crisp slices with a halved clove of garlic.

Monkfish ragout with vermouth sauce

(4 servings)

600 - 800 g monkfish, cut into large pieces
6 TS of olive oil
heat the oil to a high temperature and fry half of the fish cubes for about 2 minutes, remove from the pan, keep warm and do the same with the rest of the monkfish, reduce heat
2 onions, finely chopped
3 - 4 cloves of garlic, finely chopped
steam in the roast until glazed (do not let it brown), raise the temperature
200 ml white, dry vermouth (e.g. Noilly Prat)
add to the onions, deglaze
800 g tomatoes, diced finely (alternatively: canned tomatoes in cubes)
also put in the pan, simmer
5 sprigs of tarragon
add 4 tarragon sprigs to the sauce
1 organic lemon
rub the lemon peel into the pan, simmer together for about 10 minutes, reduce heat
3 - 4 TS crème fraîche
stir into the sauce, then put the fish back into the pan and let it gently simmer for another 5 minutes
serve garnished with the remaining tarragon

Alternative with catfish or seawolf

Alternative preparation: Instead of monkfish, I used catfish fillet and instead of fresh tomatoes (which are not so aromatic in winter anyway) canned organic cherry tomatoes. A 2017 Siefersheimer Chardonnay from our favorite winery Oswald from Wahlheim in Rheinhessen fits perfectly. The Chardonnay matured in barrels harmonizes wonderfully with the intense aromas of tarragon, tomato and vermouth.

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

Garnelen Vanille-Würzbutter gegrillte Honigmelone August 25th, 2018 | main dishes

Vanilla shrimp with grilled honey melon

I love vanilla, especially in savory dishes. So this dish really jumped on me when I discovered it years ago in the culinary magazine “Effilee” in the section “Fast Plate” by Stevan Paul. The vanilla shrimp have now found a permanent place among our summer classics. And sometimes we get the summer back on the plate even in winter.

read more
Zwetschgenmus selber machen July 24th, 2022 | Süßes

How to cook plum jam

In keeping with the season and the imminent harvest of our Bühler plums, my topic today is: How to cook plum jam. It’s actually quite easy, but takes a little time. In terms of taste, a homemade plum jam is a sensation. Especially because the plum jam contains much less sugar than any other jam or fruit spread. You see: It’s worth it!

read more
January 20th, 2018 | main dishes

Mushroom risotto, simple, vegetarian, delicious

Looking for a special mushrooms variety of really high quality, you will find it on the most beautiful of all Hamburg weekly markets, the Isemarkt. At the booth of Tarik Baltaci, the selection is huge. Mushrooms with fine-sounding names and wonderful flavors are waiting for the buyer: rose and almond mushrooms, cauliflower mushrooms, autumn trumpets, Pom Pom Blanc. And Tarik’s friendly and expert advice are free there! Fancy a mushroom risotto?

read more

Subscribe

Just enter your data, and you will be notified of the latest posts.