Monkfish Steaks with Crushed Potatoes and Shallot Dressing

Pan-seared monkfish served over herb-infused crushed potatoes with a warm shallot and lemon dressing.

Seafood Main Course High Protein Gourmet

Estimated Nutrition

Calories

1184.2

kcal / serving

1184.2 kcal total

Carbs

81.6g

per serving

81.6 g total

Fat

83.1g

per serving

83.1 g total

Protein

27.8g

per serving

27.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Dijon Mustard

Dairy

tbsp

Butter

For frying fish

tbsp

Butter

For the potatoes

Fruits

tsp

Lemon Juice

Fresh

NutsSeeds

tbsp

Parsley

Fresh, chopped

tbsp

Chive

Fresh, chopped for potatoes

OilsFats

tbsp

Olive Oil

Seafood

100

Monkfish

Steaks

Vegetables

piece

Potato

Peeled and cooked

tbsp

Shallot

Finely chopped

Method

Add the monkfish and cook for three minutes on each side.

Plate the potatoes, top with monkfish, and drizzle with dressing.

Add chives to the dressing once it has cooled.

Remove from heat and stir in the lemon juice.

Melt the butter in a saucepan over medium heat.

Heat chopped shallots and olive oil in a small pan until warm.

Mix the potatoes with butter, mustard, parsley, and chives.

Crush the cooked potatoes roughly with a fork.