Monkfish with asparagus and light mashed potatoes
This year spring is delaying, so I decided to bring it into my courses using seasonal ingredients, as in this monkfish with asparagus and light mashed potatoes
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Skillet
- Slotted spoon
- Mixing bowl
- Whisk
- Spoon
- Cake ring
- Measuring spoon
- Stove
- Plate
Ingredients
- 650 gr of monkfish (in a single slice)
- 300 gr of asparagus
- 2 tablespoons of evo oil
- 2 teaspoons of shallot finely chopped
- 30 ml of white wine
- Salt
- pepper
- Chives as required
- 500 gr of potatoes
- Salt as required
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