Pan-Fried Monkfish on Carrot Purée

Succulent monkfish pan-fried with fresh herbs, served over a silky, buttery purple carrot purée reduced with chicken stock.

Seafood High Protein Monkfish Low Carb Carrot

Estimated Nutrition

Calories

420.5

kcal / serving

420.5 kcal total

Carbs

22.4g

per serving

22.4 g total

Fat

26.2g

per serving

26.2 g total

Protein

23.8g

per serving

23.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

for frying

Butter

for the purée

Liquids

Chicken Stock

NutsSeeds

tbsp

Parsley

fresh, chopped

tbsp

Chervil

fresh, chopped

Seafood

100

Monkfish

Vegetables

200

Purple Carrot

cooked

Method

Melt the butter in a frying pan over a medium heat.

Coat the monkfish in chopped herbs and fry for three minutes per side.

Blend the cooked carrots in a food processor until smooth.

Stir the chicken stock and 25g butter into the carrot purée.

Heat the mixture in a saucepan until the stock has evaporated.

Serve the pan-fried monkfish on top of the carrot purée.