Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 6 new season potatoes (e.g. Queens) (approximately 600g)
  • 800g monkfish fillets
  • 100g flour
  • 2 leeks
  • 200ml chicken stock
  • 1 shallot, peeled and chopped
  • A dash of white wine
  • 3 tablesp. wholegrain mustard
  • 100ml cream
  • 2 tablesp. butter
  • Rapeseed or olive oil
  • Garden cress
  • Salt and freshly ground black pepper
EUPOTATOES27699 5 website 820x480 recipes 39
Cooking time: 45 MIN

Prepare the potatoes:

  1. Peel the firm boiling potatoes, cut them in half and cook in lightly salted water.
  2. Drain the potatoes and shake them vigorously to release the starches. This way you get a crispier result.

Prepare the leeks:

  1. Cut the leeks into 5 cm long rods and cut them in half
  2. Melt butter in a pan and add the leek. Add half of the chicken stock and cook the leeks al dente under closed lid.

Make the mustard sauce:

  1. Fry the chopped shallot in the monkfish roasting liquid. Deglaze with a dash of white wine and 100ml chicken stock.
  2. Add a spoonful of mustard and the cream. Reduce to the desired thickness.
  3. Put another 2 spoons of mustard in a saucepan and strain the sauce over it. Stir well.

Compose the dish:

  1. Arrange the leeks with the fish on the plate.
  2. Finish with the potatoes, some mustard and watercress.

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