MONKFISH FILLET / YELLOW COCONUT MILK & CURRY SAUCE / LEEK PURÉE / CARROTS AND PARSNIPS

The Monkfis is paired with a yellow coconut-curry sauce that brings warmth without masking the fish. A silky leek purée and glazed carrots and parsnips make the plate complete and balanced. A coconut-curry “yellow sauce” is a modern classic in French-influenced brasseries—built for precision: controlled heat, clean spice, and a glossy finish. What you get : - Monkfish fillet - Yellow coconut milk & curry sauce - Leek purée - Carrots and parsnips Portions : - 1 as a main course - Also works as 2 lighter portions with an extra side (optional) Serve it best : Preferably in a traditional oven, otherwise for the microwave: Poke holes in the lid and heat for 4 minutes at 700W. For the oven: Place the fish in an oven-safe dish, cover with aluminum foil, and heat for 15 minutes at 180°C in a preheated oven. Pairings : - Dry Riesling: acidity keeps coconut and curry crisp. - White Burgundy: roundness matches monkfish’s meaty texture. - Belgian blond beer (optional): gentle bitterness plays well with curry. - Ginger ale with lime (alcohol-free): lifts the spice and sweetness. Allergens : - Fish, coconut (tree nut); traces possible: celery, mustard, gluten, crustaceans.

€ 29.80