|Green monkfish curry for 4 persons|
|1 monkfish tail (200g of monkfish per person)
3cl olive oil
1 clove of garlic
2 stems of crushed lemongrass
2 tbsp green curry
25 cl coconut milk
2 large shallots
500ml fish stock (with monkfish trimmings)
2 slices of ginger
7 spring onions
|Dress the monkfish tail (or ask your fishmonger directly for medallions).
In a saucepan filled with water, make a fish stock with the ornament and herbs.
In olive oil previously heated over low heat, sweat the onions and garlic.
Add the ginger and curry paste. Sprinkle with the fumet (passed through a sieve to remove the herbs).
Add the lemongrass sticks, white onions and lemon zest.
Add the coconut milk.
Add the monkfish medallions to the boil. You can add a drizzle of soy sauce and sesame oil.
Serve with rice!