Pan-fried Monkfish Cheeks Blanquette Style, with Vanilla

Pan-fried Monkfish Cheeks Blanquette Style, with Vanilla

Main Course

  • 4

    Number of People

  • Expensive


  • Easy


  • Prep time

  • Cook time


  • 12 monkfish cheeks
  • 400g button mushrooms
  • 1 vanilla pod
  • 2 sticks celery (170g)
  • 200ml fishbroth
  • 1 large carrot (or 2 small ones – 300g)
  • 1 lemon
  • 3 cloves garlic
  • 300g pickling onions


Place the onions unpeeled in the ActiFry and heat for one minute. Put the onions in a bowl of cold water. Leave to cool and then peel. Peel the mushrooms, carrots and celery sticks. Chop finely. Peel the garlic cloves. Remove the zest and peel the segments of the lemon. Cook the onions for 15 min. Remove them from the pan.

Put the celery and carrots with the fish stock into the pan. Season and cook for 15 minutes, adding a little water if there is no more steam. Next, add the garlic, mushrooms and onions, and the vanilla pod cut into 4 lengthways.

Check that there is still some sauce in the pan, and if not pour in 10cl of hot water. Cook for 5 min. Taste, and add some more seasoning if necessary. Place the monkfish cheeks on the top, sprinkled with the lemon zests and finish cooking for about 5 to 7 minutes.

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