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Breaded monkfish with porcini mushrooms and walnuts for Christmas

Breaded monkfish with porcini mushrooms and walnuts for Christmas

Celebrate the holidays with this elegant breaded monkfish with porcini mushrooms and walnuts, featuring tender monkfish tails baked in butter and paired with savory porcini mushrooms, crunchy walnuts, and a rich, flavorful walnut-infused sauce. Perfect for Christmas or festive dinners, this gourmet dish combines luxurious textures and robust flavors, impressing guests with every bite.

Prep Icon
Prep
20 min
Bake
20 min
Total
40 min
Serving Icon
Serving
6 people
Recipe Type
Fish
Recipe Main Image

Ingredients

6 tails of monkfish (300g each)
300g porcini mushrooms
12 walnut kernels
100g butter
1 red onion
6 cloves of garlic
2 tbsp of pickled capers
2 tbsp wine vinegar
3 tbsp oil
1 tbsp walnut oil
Salt & pepper

Instructions

  1. Rinse and dry the monkfish. Season with salt and pepper.
  2. Peel and slice the onion. Peel the cloves of garlic.
  3. Preheat the oven to 6-7 (200°C).
  4. Melt 60g of butter in a baking dish. When the butter starts to foam, lay the monkfish tails side by side, roll them in butter and bake for 10 min.
  5. Crush the nuts. Sauté the porcini mushrooms with 3 tablespoons of oil, the sliced onions and the peeled garlic for 5 to 6 min. Then, add the crushed nuts, capers and salt.
  6. Remove the monkfish from the baking dish, keeping them warm under a sheet of aluminum foil.
  7. Pour vinegar in the dish, scraping the bottom to free all the juices.
  8. Transfer this juice to a saucepan and reduce on high heat.
  9. When the sauce has taken a good consistency, add a dash of walnut oil, whisk in the remaining butter, and adjust the seasoning to taste.
  10. Arrange the fish on a serving platter, garnish with porcini mushrooms and drizzle with sauce.

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