American Anglerfish with Mashed Potatoes and Caraway

4 servings

30 minutes

American monkfish with mashed potatoes and cumin is a refined dish of American cuisine that combines the tenderness of monkfish with velvety puree and aromatic cumin. The monkfish, known for its dense, almost meaty flavor, is baked in the oven with garlic and olive oil, acquiring a golden crust and rich taste. The mashed potatoes with butter and milk add creaminess to the dish while cumin provides a special spiciness. This dish is not only sophisticated but also versatile: it suits both festive dinners and cozy family lunches. The rich flavor of the fish pairs wonderfully with the creamy texture of the potatoes, creating a harmonious balance of flavors. Served with fragrant herbs and potato cooking juice, this culinary masterpiece captivates with its simplicity and nobility.

Energy value per serving

• Calories: 543.8
• Proteins: 32.6g
• Fats: 29.9g
• Carbohydrates: 37.2g

Ingredients

• Potato: 700 g
• Salt: to taste
• Ground black pepper: to taste
• Butter: 2 tbsp
• Milk: 1 glass
• Caraway: 1 bunch
• Olive oil: 3 tbsp
• Garlic: 4 clove
• Monkfish: 700 g

Cooking steps

1. Preheat the oven to 230°C. Place the potatoes in a pot of water. Salt well. Cook the potatoes for about 15 minutes until soft. Drain the water and mash using a food processor or blender or with a fork. Add butter, milk, a few cumin leaves, salt, and pepper to taste. Heat in the oven or microwave before serving.

   Required ingredients:

   • Potato: 700 g
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Butter: 2 tablespoons
   • Milk: 1 glass
   • Caraway: 1 bunch

2. While the potatoes are boiling or right after they are done, place an ovenproof skillet over high heat. After a minute, add garlic, oil, a few sprigs of cumin, and fish fillet. Season with salt and pepper. Cook for 1 minute, then place the fish in the oven without flipping.

   Required ingredients:

   • Garlic: 4 cloves
   • Olive oil: 3 tablespoons
   • Caraway: 1 bunch
   • Monkfish: 700 g
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Bake until the fish is done, 8-12 minutes depending on the thickness of the fish. When the fish is ready, it will still be soft. If you pierce the fish with a thin knife, it will meet resistance. Heat the potatoes if needed. Then serve the fish placed on the potatoes with the crispy side up. Garnish with cumin and potato cooking juice.

   Required ingredients:

   • Caraway: 1 bunch