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Autumnal Grilled Monkfish with Chestnut and Celeriac Purée
Autumnal Grilled Monkfish with Chestnut and Celeriac Purée

Autumnal Grilled Monkfish with Chestnut and Celeriac Purée
A sophisticated dish featuring grilled monkfish paired with a creamy chestnut and celeriac purée, highlighting the flavors of autumn.
Autumnal Grilled Monkfish with Chestnut and Celeriac Purée
Ingredients:
1
Servings
  • 200
    g
     monkfish
  • 100
    g
     chestnut
  • 150
    g
     celeriac
  • 20
    ml
     olive oil
  • 1
    item
     lemon
  • 5
    g
     thyme
  • 2
    clove
     garlic
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Autumnal Grilled Monkfish with Chestnut and Celeriac Purée
Instructions:
  1. Preheat the grill to medium-high heat.
  2. Season the monkfish with salt, pepper, and a drizzle of olive oil.
  3. Grill the monkfish for about 4-5 minutes on each side until cooked through.
  4. Boil the chestnuts and celeriac in salted water until tender, about 20 minutes.
  5. Drain and blend the chestnuts and celeriac with olive oil, lemon juice, and thyme until smooth.
  6. Adjust seasoning with salt and pepper to taste.
  7. Serve the grilled monkfish on a bed of chestnut and celeriac purée.
Nutrition Per Serving 539 g Per 100g
Energy 667.6 kcal 124 kcal
Protein 41.6 g 7.7 g
Fibre 10.2 g 1.9 g
Salt 0.4 g 0.1 g
Sugar 15 g 2.8 g
Carbohydrates 75.4 g 14.0 g
Fat 24.7 g 4.6 g
  • 200
    g
     monkfish
  • 100
    g
     chestnut
  • 150
    g
     celeriac
  • 20
    ml
     olive oil
  • 1
    item
     lemon
  • 5
    g
     thyme
  • 2
    clove
     garlic
1
Servings
0

Preheat the grill to medium-high heat.

Season the monkfish with salt, pepper, and a drizzle of olive oil.

Grill the monkfish for about 4-5 minutes on each side until cooked through.

Boil the chestnuts and celeriac in salted water until tender, about 20 minutes.

Drain and blend the chestnuts and celeriac with olive oil, lemon juice, and thyme until smooth.

Adjust seasoning with salt and pepper to taste.

Serve the grilled monkfish on a bed of chestnut and celeriac purée.

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