Monkfish with anchovy mayonnaise

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  • 4 pieces of monkfish fillet 150 grams
  • 1 lime sliced
  • 8 tomatoes skinned and cut into cubes
  • 16 black olives cut in half
  • 2 tsp balsamic vinegar
  • 12 basil leaves cut into strips
  • 2 tsp chives finely chopped
  • 6 pieces of anchovy fillet
  • 1 egg yolk
  • 1 dl lime juice
  • salt and freshly ground pepper

  • Kitchen: French
  • Meal: Main dish
  • Preparation time: 20 minutes
  • Cooking time: 25 minutes
  • Passive time: 45 minutes minutes
  • Portions 4 persons

Preparation method

Rinse the fish. Bring 2 liters of water to a boil and add salt and the lime slices. Place the fish in the liquid .Temper the heat source. Keep everything against the boil for 5 min. Then switch off the heat source. Let the fish cool in the liquid. Chop the anchovies and then rub them through a fine sieve. In a bowl, stir together egg yolk, half of the lime juice and some salt and pepper. Beat in the olive oil, little by little. Beat until smooth, then add as much lime juice and possibly some water until the sauce has the desired consistency. Then stir the anchovy puree into the sauce. add salt and pepper to taste. Place the tomatoes and olives in a bowl. Sprinkle some salt and pepper over it and sprinkle everything with balsamic vinegar and olive oil. Mix everything together. Drain the monkfish on kitchen paper. Serving tip: Divide the tomatoes and olives on the plates and sprinkle the basil leaves on top. Place the monkfish in the middle, Spoon a large spoonful of anchovy mayonnaise on each tranche. Sprinkle some chives on top.