Monkfish in Pastry with Garlic cream and Asparagus
- 2 monkfish
- 2 puff pastries
- 1 head of garlic
- generous 3/4 cup of milk
- generous 3/4 cup whipping cream
- 2 jars mini green asparagus
- some chives
- salt and pepper
Level of difficulty Average
Preparation time 30mins
Cooking time 60mins
Cost Average budget
Cook the monkfish tails by steaming and keep warm at 150 ° F.
Prepare the pastry: Divide dough into 4 squares, place on parchment paper, separate and bake at 350 ° F until they are golden brown. Reserve.
Prepare the cream of garlic: peel the garlic, and cook soaked in milk, when they have become soft, drain and set aside.
In a small pan, heat cream and garlic without bringing to a boil, mix, salt and pepper (for best results, you can add a small teaspoon of parmesan). Blanch chives few seconds, drain. Blanch and drain the asparagus and set aside.
Assembly: open pastry in half. Place the bottom on a plate, place a half monkfish tail, cover lightly with garlic cream and place the second part of the pastry on top, giving 1/4 turn to allow the fish visible. With asparagus divide the total number of asparagus into 4 bundles and make 4 and bind with the chives. Place the bundle next to the monkfish pastry. Around the plate spoon extra garlic cream. Bon appetit!
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