Monkfish in Olive Sauce – Tuscan Cuisine

Rainer Sass:

Olive oil – an essential ingredient of Tuscan cuisine. Spend with the purchase rather a mark more and select best olive oil from Tuscany, if possible first pressing. A bottle of this wonderful nectar is not under Dm 30.- to get.

The required monkfish, also called Lotte, is in the meantime available in any good fish store. It is easy to fillet, as it has only one middle bone. If you like, grill or fry the fish (skinned only) whole.

Season the fish with salt, season lightly with pepper and season with lemon. Roast or grill in olive oil. If you like, you can also put the whole fish in the oven wrapped in aluminum foil and drizzled with a little olive oil. Bake at 200 °C for 10 min. at the most.

Whisk the ingredients oil, garlic, parsley in a hand mixer form and whisk to a creamy sauce, maybe add a little bit more olive oil. Pass this sauce through a sieve and pour it over the fish.

If you want to make it a little more digestible, boil the garlic briefly in salted water (2-3 min) before mixing.

Everything tastes best with leaf salad and bread. Serve with a dry white wine and afterwards a grappa.

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