Chef Sergi Millet whips up a delicately flavoured fish from the Spanish shores during a visit to The Leela Kempinski Gurgaon.
160g monkfish, deboned
120g mushrooms (any variety), chopped
1/2 litre chicken stock
1 garlic clove
2-3 sprigs of parsley, chopped
5 tbsp olive oil
Salt and pepper, to taste
Add salt and pepper to the fish, and pan-fry in 2 tbsp oil for 2 minutes. Remove from flame once the pink colour goes, but it is still not fully cooked. Now, grill the fish in the oven at 200 degrees Celsius for 3 minutes on each side.
To make the sauce, heat 2 tbsp oil in a pan, add the garlic and mushrooms, and sauté till brown. Add chicken stock to the mix and let the sauce reduce until it gets a near-creamy consistency. This should take about 10 minutes. Now, plate some mushroom sauce first. Then, place the monkfish on it and pour some sauce on top. Drizzle some olive oil.
—Recipe courtesy Chef Sergi Millet, head chef at Mas Rabell, in the Penedes vineyards, Spain, and visiting chef at The Leela Kempinski Gurgaon.