Monkfish Crumble and Celeriac Puree Recipe

Ingredients:

• 450g monkfish, skinned and cut into 4 equal pieces
• 100g plain flour
• Salt and pepper
• 2 eggs, beaten
• 100g fresh white breadcrumbs
• 2 tbsp rapeseed oil
• 50g unsalted butter
• 1 large celeriac, peeled and chopped into chunks
• 100ml full-fat milk
• 100ml double cream
• 2 sprigs of thyme
• 2 garlic cloves, peeled and crushed
• 25g grated Parmesan cheese

Instructions:

1. Preheat the oven to 180C. In a bowl, mix together the flour, salt, and pepper.
2. Dip each monkfish fillet into the beaten eggs, and then coat in the flour mixture. Dip back into the egg mixture, and then coat in the breadcrumbs.
3. Heat the rapeseed oil in a frying pan over medium heat. Cook the monkfish for 2 minutes on each side, until golden brown. Transfer to an ovenproof dish and bake in the oven for 6-8 minutes, until fully cooked through.
4. To make the celeriac puree: Boil the celeriac in salted water until soft, for approximately 20 minutes, drain and mash until smooth. Add the milk and cream, thyme, garlic, and Parmesan cheese and mix until blended. Keep warm until serving.
5. Meanwhile, in a small saucepan, melt the butter until it turns a nutty brown color. Drizzle over the monkfish before serving.
6. And finally, serve the monkfish with a side of celeriac puree and garnish with fresh thyme leaves.

Verdict and Serving:

This monkfish crumble and celeriac puree recipe is a delicious gourmet dish that will impress your guests. The monkfish is tender and flaky with a crispy crumb, while the celeriac puree offers a smooth and creamy side dish that brings a beautiful dimension to the dish. Drizzling the nutty brown butter over the dish before serving adds a delightful touch of richness.

This dish pairs great with a side of roasted vegetables or a fresh salad. It’s perfect for a dinner party or special occasion. Enjoy!