Monkfish With Cauliflower And Onions

Preparation:

Preparation: Clean the fish and cut it into rather large pieces. Divide the cauliflower into florets, blanch them for 5 minutes in salted water, drain and leave to cool under running water. Melt 50 g of butter in a pan and let the chopped head of the spring onions dry. Add the cauliflower florets, the juice of half a lemon and the green stalks of the chopped spring onions. Cook for 10 minutes on low heat. In another saucepan, let the remaining butter melt and brown the fish medallions for 3 minutes on each side. Wet them with two glasses of white wine, cover and cook over moderate heat for about a quarter of an hour. Add cream, salt, pepper, mix, heat and then thicken for a few minutes. Arrange the fish in a serving dish, surround it with the cauliflowers and onions, coat it with the cooking sauce and then sprinkle it with a spoonful of chopped parsley. Accompanying wines: Collio Bianco DOC, Bolgheri Bianco DOC, Gravina DOC.