Pan Fried Monkfish on a Chestnuts & Sage Noisette, with Mushroom Risotto


  • Monk fish
  • Arborio rice
  • 2 cups vegetable stock, kept hot.
  • Sage leaves
  • Cooked chestnuts
  • Butter
  • 1 Onion
  • 1 small bunch Oyster mushrooms 
  • 3 cloves garlic


  1. To make risotto, dice your onion, slice the garlic, and rip the mushrooms. Place in a pot with a knob of butter and cook gently, 5-6 minutes until fragrant. Add arborio rice and cook another 3 minutes. Add the hot stock, and cook, stirring frequently, for 15-20 minutes, or until rice is cooked through. Add a dollop of butter and allow it to melt after you’ve taken the risotto off the heat.
  2. To cook the monkfish, get a non-stick frying pan on medium-high heat. Season your filets with salt, then place them into the pan along with 3 Tbsp butter, the sage leaves, and the chestnuts. Cook 2-3 minutes, until fish is browned on one side, then flip and continue basting with the nutty sage butter. Cook another 2 minutes until fish is done. 

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