Monkfish glazed with citrus paprika butter, white wine clams and rustic white bean cream
An elegant yet comforting seafood dish: seared monkfish medallions glazed with paprika butter, paired with white wine clams over a rustic white bean and leek cream, finished with parsley and lemon zest.
Important notice: This recipe is not medical advice. Consult your healthcare professional.
Ingredients
- 700 g cleaned monkfish tail, cut into medallions (dry with papel of cocina antes of cocinar)
- 500 g clams (lavadas and purgadas)
- 400 g cooked white beans (escurridas)
- 120 g leek (solo the parte blanca, sliced finas)
- 60 g shallot (finely chopped)
- 3 cloves garlic (2 chopped and 1 thinly sliced)
- 120 ml dry white wine (for abrir the almejas)
- 250 ml fish stock (divided entre the cream and the sauce)
- 45 g butter (divided)
- 30 ml olive oil (divided)
- 4 g sweet paprika (for the glaseado)
- 1 unit lemon (2 tbsp juice)
- 80 ml cooking cream (for suavizar the cream)
- 10 g fresh parsley (chopped)
- 2 g fresh thyme leaves (without stalks)
- 5 g Dijon mustard (for redondear the cream)
- 6 g salt (or to taste)
- 2 g black pepper (freshly ground)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 200 °C / 400 °F. Soak the clams in cold water for 10 minutes, then drain and rinse them again to make sure they are free of sand.
- 2
In a medium saucepan, heat 1 tablespoon olive oil with 15 g butter over medium heat. Add the leek, half of the shallot, and 2 minced garlic cloves. Cook for 4 to 5 minutes until the leek is tender but not browned.
- 3
Add the cooked white beans, Dijon mustard, 150 ml / 2/3 cup fish stock, 1 tablespoon lemon juice, 1/2 teaspoon salt, and a little black pepper. Simmer for 5 minutes over low heat.
- 4
Stir in the cooking cream and blend until you get a rustic cream that is smooth but still has some body. Keep warm over very low heat. If it is too thick, add a little more fish stock.
- 5
Pat the monkfish medallions dry and season them with the remaining salt, black pepper, and 1 teaspoon sweet paprika.
- 6
Heat an oven-safe skillet with 1 tablespoon olive oil over medium-high heat. Sear the monkfish for 2 minutes per side. Transfer the skillet to the oven and cook for 6 to 8 minutes at 200 °C / 400 °F, until the fish is firm yet juicy.
- 7
While the monkfish is in the oven, heat another wide skillet with the remaining butter and the sliced garlic. Add the rest of the shallot and cook for 1 minute. Add the clams, white wine, fresh thyme, and 100 ml / a little less than 1/2 cup fish stock. Cover and cook for 4 to 6 minutes until the clams open. Discard any that stay closed.
- 8
Remove the monkfish from the oven. In the same hot skillet, add 1 teaspoon sweet paprika, the lemon zest, and 1 tablespoon lemon juice. Spoon the pan juices and spiced butter over the medallions for 1 minute to glaze them.
- 9
Taste the clam sauce and adjust with black pepper if needed. Add half of the chopped parsley and gently toss.
- 10
To serve, spread the rustic white bean cream onto the plates. Place the monkfish medallions on top, arrange the clams and their sauce around them, and finish with the remaining parsley and a little extra lemon zest.
- 11
Serve immediately while hot to enjoy the texture of the monkfish and the juices from the clams.
Chef tips
If you use small clams, start checking at the 4-minute mark so they do not overcook. Monkfish sears best when thoroughly dried before cooking, giving it better color and a firmer surface.
Substitutions
You can replace monkfish with grouper or a firm cod loin, adjusting the oven time slightly. If you do not have cream, use 60 ml / 1/4 cup evaporated milk. Parsley can be replaced with fresh chives.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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