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Monkfish Medallions with Spring Vegetables in White Wine Sauce
Monkfish fillets cook on a bed of spring onions, carrot sticks and small potatoes, under a light white wine and tomato sauce, before being sliced into medallions. The vegetables precook in the microwave in the Ultra Pro, then the fish joins them to finish in the oven in the same dish.
- Total time
- 45 min
- Prep
- 15 min
- Cook
- 30 min
Ingredients
Method
Set the oven to 210 °C (410 °F).
Peel the spring onions, keeping a little of the green, and quarter them. Peel the carrots and potatoes with the Tupperware peeler. Cut the carrots into sticks with the Tupperware Coup' Chef fitted with the 15 mm blade; leave the potatoes whole.
Combine the onions, carrots and potatoes in the Tupperware Ultra Pro 2 l, drizzle with oil, cover and microwave for 9 to 10 minutes at 750 W.
In the Tupperware Shaker, add the wine, flour, tomato purée and fish stock powder in that order, then shake until smooth.
Lay the monkfish on the vegetables and pour over the sauce. Add the thyme and bay leaf, season lightly with salt, add pepper, cover and bake for 20 minutes.
Slice the monkfish into medallions and plate them with the vegetables and a little sauce.
