- 700 g monkfish, trimmed and cut into cutlets
- 300 g white leeks
- Zest of ½ lemon, finely chopped
- 2 dl liquid cream
- 2 teaspoons chopped ginger
- 1 tablespoon white wine
- Salt and freshly ground pepper
- 20 g butter (plus additional as needed)
- Cut the white parts of the leeks into thin julienne strips. Reserve 2 tablespoons.
- Add the rest to the cooking dish with 30 g butter, half the lemon zest, and 1.5 tablespoons chopped ginger. Steam covered for 7 minutes.
- Stir in the cream, cover, and cook for another 5 minutes. Set aside on a plate.
- Season monkfish cutlets with salt and pepper. Cook covered with reserved leek julienne, remaining lemon zest and ginger, white wine, and 20 g butter—3 minutes per side.
- Discard half the cooking juices, add the leek mixture, cover, and reheat for 1 minute.
Source: La Cuisine Saveur by renowned chefs Bernard and Christine Charreton
