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Fish, Northern, Eastern and Western France

Monkfish in cider sauce with potatoes

Monkfish in cider sauce with potatoes is a simmered dish for 4 people, ready in 40 minutes, rated easy, at about €5.60 per person. Monkfish medallions cook gently in a sauce of cider, shallots and cream, while the potatoes boil separately. The key is searing the fish briefly, then just simmering it in the sauce so it stays firm instead of turning rubbery.

Tonight, monkfish medallions simmered in cider and cream, with that firm yet tender bite.

Monkfish in cider sauce with potatoes
Total time
40 min
Difficulty
Easy
Cost per person
€5.60
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Monkfish has that firm, white flesh that holds up beautifully to cooking, almost like a meatier scallop. Here it simmers in dry cider, which brings a light tang that gets rounded out by heavy cream and softened shallots. The result is a clingy sauce, neither too rich nor too thin, that coats the fish and the boiled potatoes just as well.

This is a cold season dish, built for fall and winter, that moves past plain pan seared fish without adding any real difficulty. It works for a weeknight dinner when you want something a bit more polished, or for a Sunday meal if you're having someone over who loves seafood. Mon Chou suggests it for those evenings when you want a dish that looks like it took effort, without actually spending the whole evening on it.

The ingredients

4 people

Fish counter

  • Monkfish tail, cut into medallions 800 g

Pantry

  • Dry cider 25 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Shallots 3
  • Potatoes 1 kg
  • Lemon 0.5
  • Parsley 0.5 bunch

Dairy

  • Heavy cream 20 cl
  • Butter 40 g

Allergens Fish, Lactose

The step by step recipe

  1. Cook the peeled potatoes in salted water. 20 min

    Salt the water well, that's what seasons them all the way through.

  2. Brown the monkfish medallions in butter, two minutes on each side, then set aside. 4 min

    Pat them dry well with paper towels before searing.

  3. Soften the chopped shallots in the same pan, deglaze with the cider and reduce by half. 5 min

    Scrape up the browned bits with a wooden spoon.

  4. Add the cream, return the monkfish to the pan and let it simmer gently. 8 min

    The medallions finish cooking in the sauce, don't stir them around.

  5. Finish with a squeeze of lemon and parsley, adjust the seasoning and serve with the potatoes.

    Add the lemon at the very last moment to keep its freshness.

Our tips to get it right

  • Pick monkfish medallions that are roughly the same size so they cook evenly and stay tender.
  • Don't let the sauce boil once the cream is in, a gentle simmer is enough and keeps it from splitting.
  • For a thicker sauce, pull the monkfish out and let the sauce reduce a few extra minutes, then slide the fish back in just to warm through.

The variations

  • You can swap the dry cider for dry white wine if that's what you have, the flavor will be a touch sharper and less fruity.
  • For a fish free version, use chicken breast cut into medallions, keeping the same cider and cream sauce.
  • To save time, swap the boiled potatoes for steamed baby potatoes, they cook faster.

What to serve it with

  • A glass of chilled dry cider
  • A simple green salad
  • Crusty bread for the sauce

Storage

Keep leftovers in the fridge in a sealed container for up to 2 days, since fish doesn't keep as long as meat. Freezing isn't recommended, since the monkfish and cream sauce would lose their texture once thawed. Reheat gently over low heat or with steam, without letting the sauce boil.

Questions about this dish

Can you make the sauce ahead of time?

Yes, you can cook the shallots and reduce the cider a few hours ahead. Add the cream and the monkfish only right before serving so the texture stays right.

What fish can replace monkfish if I can't find it?

Cod or hake both work well, as long as you pick a thick piece that holds together during cooking. Shorten the cooking time slightly, since these fish are more delicate than monkfish.

Why remove the gray membrane from the monkfish?

That membrane shrinks as it cooks and makes the flesh turn rubbery if you leave it on. Just slide a knife under it and peel it off before cooking the medallions.

Should I use heavy cream or light cream?

Heavy cream gives a richer sauce that holds together better during cooking. Light cream also works, but the sauce will turn out thinner.

How long does it take to make a monkfish in cider sauce with potatoes?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a monkfish in cider sauce with potatoes?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a monkfish in cider sauce with potatoes cost?

About €5.60 per serving, or €22.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose. Always check the labels of the products you buy.

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