How to make
Cut the monkfish into finger-thick pieces so that they are no thicker than 2 centimeters.
Fry them in a little olive oil. The monkfish meat is tender, it is enough to fry it briefly on both sides (about 1.5 minutes).
Take out the fried monkfish. Add the butter to the frying fat. Let it melt. Add the lemon juice, fish broth or water and leave it to boil.
Pour the cooking cream, add salt and black pepper. Boil for a few minutes until all ingredients are combined. Add the chopped parsley.
Serve the fried monkfish on a plate, drizzled with lemon sauce.
Fry the shrimp briefly on both sides in a pan for 4 minutes add them to the already served monkfish.
The monkfish and shrimp are a delight to the palate.
