Create your own perfect recipes!
Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!
Discover new recipes in a single click. Boomark any recipe from photo or website
Try itFree to use, no ads, no popups, no credit card required. Just cook.
Autumnal Grilled Monkfish with Chestnut and Celeriac Purée
A sophisticated dish featuring grilled monkfish paired with a creamy chestnut and celeriac purée, highlighting the flavors of autumn.
Provides a balanced meal with high-quality protein and seasonal vegetables, supporting muscle recovery and energy replenishment for cycle training.
Ingredients:
1
Servings
-
200gmonkfish
-
100gchestnut
-
150gceleriac
-
20mlolive oil
-
1itemlemon
-
5gthyme
-
2clovegarlic
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Instructions:
- Preheat the grill to medium-high heat.
- Season the monkfish with salt, pepper, and a drizzle of olive oil.
- Grill the monkfish for about 4-5 minutes on each side until cooked through.
- Boil the chestnuts and celeriac in salted water until tender, about 20 minutes.
- Drain and blend the chestnuts and celeriac with olive oil, lemon juice, and thyme until smooth.
- Adjust seasoning with salt and pepper to taste.
- Serve the grilled monkfish on a bed of chestnut and celeriac purée.
| Nutrition | Per Serving 539 g | Per 100g |
|---|---|---|
| Energy | 667.6 kcal | 124 kcal |
| Protein | 41.6 g | 7.7 g |
| Fibre | 10.2 g | 1.9 g |
| Salt | 0.4 g | 0.1 g |
| Sugar | 15 g | 2.8 g |
| Carbohydrates | 75.4 g | 14.0 g |
| Fat | 24.7 g | 4.6 g |
-
200gmonkfish
-
100gchestnut
-
150gceleriac
-
20mlolive oil
-
1itemlemon
-
5gthyme
-
2clovegarlic
1
Servings