Grilled monkfish with creamed black cabbage and fresh asparagus

Serves 4


• 800 g cleaned monkfish, cut into 200 g steaks
• 400 g black cabbage, stalk removed and chopped 
• 200 ml cream
• Salt and pepper
• 1 pc. lemon
• 4 garlic cloves, finely chopped
• Olive oil
• 50 g butter
• Balsamedik to taste
• 12 pcs. fresh green asparagus


Fry the black cabbage and garlic with the butter in a pan for 2-3 minutes. Pour the cream into the pan and simmer for 5-8 minutes until the cream thickens. Add the juice from half a lemon and some salt and pepper. Cook the monkfish on a hot grill for about 2-3 minutes on either side, then leave it on low heat for about 3 minutes. Squeeze the lemon over the monkfish and season with salt and pepper. Grill the asparagus for 2-3 minutes, set aside and season with salt and pepper, some lemon juice and olive oil. Check if the fish is fully cooked, place it on the middle of the plate, put some creamed black cabbage on it and the asparagus on top of that, drizzle the olive oil over and serve.

Wine selection:
This recipe pairs well with dry rosé. You can also find your own pairings in the product search.

This recipe is from:
 Marshall

Leifur Kolbeinsson
Leifur Kolbeinsson, Chef and author of the recipe