Monkfish with milk
6 servings
20 minutes
Monkfish with milk is an exquisite dish of Spanish cuisine that embodies the traditions of coastal regions. A thick and creamy sauce made from milk, butter, and tomato sauce gives the fish tenderness and richness of flavor. The light sweetness of caramelized onions highlights the natural meatiness of monkfish, turning it into a delicate treat. The history of this recipe traces back to Spanish fishing villages where locals used simple yet nutritious ingredients. This delicacy is often served on special occasions, enjoying its velvety taste and deep gastronomic harmony. Perfect for a cozy dinner with a glass of white wine, it reveals the aroma of the sea and traditional Spanish fish cooking style.
1
If you have the opportunity, try to obtain the spine of a sea cucumber.
2
Melt butter in a pan. Add finely chopped onion and cook on low heat for about 10 minutes, stirring occasionally, until the onion is soft and translucent. Stir in the flour and continue mixing.
- Butter: 25 g
- Onion: 1 head
- Wheat flour: 1.5 tablespoon
3
After a couple of minutes, gradually — in small portions — pour in the milk, then add the tomato sauce, place the backbone (if found) and lightly season everything with salt. Cut the fillet into six steaks, salt them, and place in the sauce.
- Milk: 750 ml
- Tomato sauce: 0.5 tablespoon
- Sea salt: to taste
- Monkfish fillet: 1.5 kg
4
Cook without boiling for 8 minutes until ready. Before serving, remove the fish spine from the pan.