Monkfish & Vanilla Delight

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Vanilla Dream ice cream & monkfish.

Mövenpick Vanilla Dream

For 2

400 g angler fish
12 slices of potato
1 mini gourd
2 scoops of Mövenpick Vanilla Dream
10 cl fish stock Cream
1/2 vanilla pod
Butter
Chervil and quinoa sprouts for decoration
Salt, pepper

Potatoes:
Warm through in a pan in a butter-olive oil mix over a low heat, then season with salt and pepper.

Vanilla sauce:
Reduce the fish stock. Add the vanilla pod, then the cream. Add salt and pepper. Remove the 1/2 vanilla pod and beat the sauce, adding the butter.

The gourd:
Cook the gourd in salted boiling water and refrigerate immediately. Cut into quarters.

The monkfish:
Season and pan-fry (in an olive oil-butter mixture). The cooking time depends on the thickness of the fish. Prick the fish with a skewer, and if the skewer goes in easily the fish is cooked. Reserve and keep warm.

Plating:
Slice the monkfish and place in the center of the plate. Add the slices of potato, forming a small pyramid. Add 3 bands of the vanilla sauce and the scoop of Mövenpick Vanilla Dream. Garnish with the quinoa sprouts and the gourd quarters.