Monkfish in a pistachio crust, chicory and pistachio nuts, Gordon Finest Gold

  • 4 people
  • Average
  • Gordon Finest Gold


  • (Can be served as a main course if necessary. In this case, use a larger portion of fish)
  • 4 small pieces of monkfish of 120 g
  • 4 Belgian chicory tops
  • 2 egg yolks
  • 1 egg white
  • 10 cl Gordon Finest Gold
  • 100 g butter
  • 100 g pistachio powder
  • Pepper, salt, olive oil
  • 25 g finely chopped pistachio nuts
  • 2.5 g fleur de sel


  • Place the seasoned monkfish in an oiled oven dish.
  • Put in a preheated oven at 170°C for eight minutes.
  • Dip the monkfish in the beaten egg white and then sprinkle with pistachio powder.
  • Put under the grill for one minute.
  • Beat the egg yolks in the Gordon Finest Gold on a low heat.
  • Add the butter on a very low heat.
  • Halve the chicory tops and let fry until brown with the sliced side up.
  • Turn, cover the pan with a lid and let fry gently for ten minutes.
  • Add the finely chopped pistachio nuts and the fleur de sel.
  • Dress onto a plate.