Monkfish medallion with chive sauce and tomatoes

01. April 2017

Duromatic: For 4 persons

Difficulty: easy
Time taken: up to 30 minutes
Setting: 1
Steam release mode: rapid


  • 600 g monkfish fillet, cut into 12 medallions
  • Olive oil
  • 1 large shallot, chop finely
  • 2 large tomatoes
  • 100 ml dry white wine
  • 50 ml Noilly Prat
  • 300 ml single cream
  • 1 bunch chives or use 4-6 leaves of wild garlic in the spring, slice finely
  • Freshly ground salt and pepper

Preparatory work

  • Brush the steamer insert with olive oil and distribute the monkfish medallions in it. Season with salt and pepper.
  • Skin the tomatoes, core and dice the flesh. Season to taste with salt and pepper, then heat in the oven at 80°C.


Place the shallots, white wine and Noilly Prat into the Duromatic, place the sieve insert on top. Place the steamer insert with the monkfish onto the sieve insert and close the lid. Cook at pressure on setting 1 for 5 minutes. Then release steam rapidly in release steam mode.

Place the steamer insert onto a plate, cover the fish with foil and keep warm in the oven at 80°C. Take the sieve insert out of the Duromatic, simmer to reduce the liquid by a half. Add the single cream, heat up and season with salt and pepper. Simmer to reduce the sauce until it becomes smooth and then add the chives.

Arrange the monkfish medallions on warm plates, pour the sauce over and garnish with diced tomato.


Serve with saffron pasta and grilled green asparagus.


  • Duromatic
  • Sieve insert
  • Stackable steamer insert 

Source: Kuhn Rikon AG

Kuhn Rikon AG

Monkfish medallion with chive sauce and tomatoes
* incl. VAT, plus shipping