Discover the burbot with this fabulous and delicious spring recipe created by Émilie Gaillet from the culinary blog Émilie Murmure.
350 to 400 g monkfish
1 small onion
1 clove of garlic
¼ tsp. cayenne
1 small chorizo sliced in rings
15 cherry tomatoes, sliced in half
½ cup chicken broth (or white wine)
1 sprig of thyme
1 sprig of rosemary
10/12 new potatoes cut in half
Sea salt and freshly ground pepper to taste
Preheat the oven to 350° F
Mince the onion and garlic. Cut the chorizo in rings.
Heat a dash of oil in an ovenproof pot. Sauté the onion and garlic for a few minutes, until the onion is tender and slightly browned, add the cayenne, the chorizo and the cherry tomatoes. Mix and continue to cook for 2 minutes.
Deglaze with chicken broth (or white wine) and place the monkfish in the middle of the pot. Salt and pepper, add the thyme and cover.
Put in the oven and cook for 25 minutes, basting the monkfish occasionally with cooking juices.
Meanwhile, slice the new potatoes in half, season them with olive oil, rosemary, salt and pepper. Place them on a cookie sheet covered with parchment paper or silicone and cook them in the oven for 20 minutes or until they are crispy and golden-brown. Turn them over occasionally.