Monkfish on choucroute with sage beurre blanc

Monkfish on choucroute with sage-riesling sauce

This alsatian inspired dish kickstarted my easter vacation. I found inspiration while visiting one of the best local restaurant near our family sommerhouse. If your in the neighborhood I can highly recommend it (restaurantbind)


  • Monkfish (or other firm textured fish)
  • Choucroute (you can make it yourself, but in this case I used a pree made  Sauerkraut)
  • Speck (cured ham)
  • Riesling
  • Vermouth
  • Butter
  • Shallot
  • Vegetable og fish stock
  • Sage

Fry a couple of speck pieces until crisp, set aside.

Heat the choucroute in a pan with a bit of water and vermouth.

Chop shallots and sage and fry in a little bit of oil. Add Vermouth and  stock, reduce until completely evaporated. Add Riesling, blend with a hand mixer. Finish the sauce with knobs of butter.

Season the monkfish with salt and pepper and fry in a pan, basting regularly.

Place the choucroute in the center of the plate, place the fish on top finishing of with a crispy piece of speck and a twig of thyme. Pour the sauce all around the dish.





Spargel with hollandaise

Spargel with hollandaise

Im a sucker for Spagel (white asparagus) with hollandais. It’s a seasonal treat, that embodies springtime. They are quite expensive, so make sure you test them for freshness by pinching the ends!


  • Fresh Spargel, (white asparagus)
  • 200 grams of Butter
  • 3 Egg yolks
  • Lemon juice
  • Lemon thyme
  • Speck (cured ham)

Prepare the spagel by peeling them and cutting of the ends. Cook in lightly salted water with a pinch of sugar, for about 7 minutes (i like my spagel with a bit of bite!)

Melt the butter in a saucepan. Whisk the egg yolk over a bain-marie,  while slowly adding the melted butter. Season with lemon juice, lemon thyme, salt and pepper.

Serve with speck on the side..