Monkfish tail with mushrooms recipe

 

  1. Cover the mushrooms with hot water and leave them soaking for at least an hour.
  2. Clean the mushrooms with a wet cloth and slice them.
  3. Heat the oil in the pressure cooker; add the minced garlic and sauté for a minute. Add squeezed mushrooms. Mix well and allow mushrooms to release part of the water.
  4. Place monkfish fillets on the mushrooms. After 2 minutes, turn them carefully and season them with the salt, marjoram and pepper. Mix processed tomato with the white wine and pour it over the fillets.
  5. Close the pot, pressurize it and when the valve begins ringing, reduce the heat and cook for about 8 minutes. Turn heat off, allow steam to escape and open the pot.
  6. Remove fillets carefully and reserve. Process the mushrooms, cooking juices and starch with the mixer until reaching an even blend. Put it in the pot along with the fish and allow it to boil, uncovered, for about 5 minutes, until the sauce thickens.
  7. Place fish in a dish, season with the sauce and serve it.
  8. Option: distribute the monkfish on 4 slices of bread. Season them with the sauce; allow sitting for 2 minutes and serve.
-  500 g of monkfish tail fillets
-  30 g of dry mushrooms
-  1 tbsp of marjoram
-  1 tbsp of processed tomato
-  200 g of mushrooms
-  60 ml of dry white wine
-  3 tbsp of extra virgin olive oil
-  Pepper
-  Salt
-  1 garlic clove
-  ½ tbsp of potato starch

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