This breaded monkfish dish with Hazelnuts and porcini mushrooms is a special holiday recipe, as the flavors of this dish, with its wonderfully crispy breading, reveal the tender heart of this delicious fish.

First, here is the list of the different ingredients you will need to prepare this Breaded Monkfish with Hazelnuts and Porcini Mushrooms that serves 6 people

• 6 Monkfish fillets, 150g or about 5 oz each
• 2 eggs, beaten into an omelet
• 80g or 1/3 cup Hazelnuts and 80g or 1/3 cup dried porcini mushrooms or ceps
• 100g or 1/2 cup flour
• 60g or 1/4 cup butter
• 1kg or 4 1/4 cup mushrooms (chanterelles, button mushrooms, and shiitakes)or brocolis flowers
• 1 shallot, 2 cloves garlic
• Sunflower oil
• Salt, freshly ground pepper, and a few sprigs of flat-leaf parsley

Now, here are the different steps you will need to follow to make this Breaded Monkfish with Hazelnuts and Porcini Mushrooms, which takes 45 minutes preparation time and 20 minutes cooking time.

Start by cleaning the mushrooms and slicing them. Peel the shallots and garlic, and chop them separately.

Blend the Hazelnuts and dried porcini mushrooms a little unevenly. Mix everything together and season.

Sweat the shallot in a drizzle of oil, add the mushrooms and one more drizzle of oil if necessary. Season and cook over high heat for about 10 minutes. Halfway through cooking, add the garlic and keep warm.

Dry the monkfish fillets with paper towels. They should be completely dry. Season with salt and pepper, then dip them in the flour, then in the beaten eggs, and finally in the porcini mushroom hazelnut crumbs.

Heat a good drizzle of oil in a sauté pan. Add the monkfish fillets and cook for about 3 minutes on each side. Halfway through cooking, add the butter in pieces and drizzle the monkfish with the foaming butter. The hazelnut crumbs should be golden brown.

Serve with mushrooms sprinkled with chopped parsley or brocolis flowers and enjoy !