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Toad’s tail with leeks

Difficulty: Medium Doses: for 4 people

4 medallions of monkfish (toad's tail) weighing approximately 200 g each,

3 leeks,

50 g of butter,

4 tablespoons extra virgin olive oil,

50 g of type 00 flour,

2 leaves of laurel,

1 glass of dry white wine,

1 clove of garlic,

½ fruit of the lemon,




The toad’s tail is the most appreciated part of the monkfish, fish not beautiful to see, but extremely tasty. The leek, an aromatic vegetable, in some way attributable to the herbaceous part of the young onions, fits perfectly with the meat of the fish in a harmony of great value.

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