Sea Devil Norwegian – Bon Appetit

This elegant Scandinavian-inspired dish features tender fillets of monkfish or sea bass, perfectly seared and topped with a luxurious medley of steamed mussels and shrimp. The seafood rests in a rich, velvety sauce made from reduced white wine, shallots, sour cream, and fresh dill. The combination of the buttery fish, briny shellfish, and tangy cream creates a harmonious balance of flavors and textures that feels both comforting and special. It is an impressive yet manageable meal, perfect for a romantic dinner at home or when you want to treat yourself to a restaurant-quality experience. Serve immediately to enjoy the warmth and freshness of the ingredients.

Cooking Method: Boiling, Sautéing

Cuisine: Scandinavian

Courses: Main Courses

Difficulty: Advanced

Servings: 2

Calories: 70.0

Description

This elegant Scandinavian-inspired dish features tender fillets of monkfish or sea bass, perfectly seared and topped with a luxurious medley of steamed mussels and shrimp. The seafood rests in a rich, velvety sauce made from reduced white wine, shallots, sour cream, and fresh dill. The combination of the buttery fish, briny shellfish, and tangy cream creates a harmonious balance of flavors and textures that feels both comforting and special. It is an impressive yet manageable meal, perfect for a romantic dinner at home or when you want to treat yourself to a restaurant-quality experience. Serve immediately to enjoy the warmth and freshness of the ingredients.

Ingredients

2 Oz monkfish or sea bass
1 teaspoons Soy sauce
1/4 teaspoons Ground allspice
4 tablespoons Butter
1/3 cups Minced shallots
1/2 cups Dry white wine
6 oz Mussels, scrubbed and debearded
4 oz Uncooked shrimp, peeled and deveined
1/3 cups Sour cream
1 tablespoons Chopped fresh dill

Directions

1
Season the fish fillets with soy sauce, ground allspice, salt, and pepper. Chill for 1 hour to firm up.
2
Melt 2 tablespoons of butter in a heavy skillet over medium-high heat.
3
Dredge the chilled fish fillets in flour, shaking off any excess.
4
Add the fish to the skillet and saut until cooked through, about 4 minutes per side.
5
Divide the fish between 2 plates and tent with foil to keep warm.
6
Wipe out the skillet with a paper towel.
7
Melt the remaining 2 tablespoons of butter in the same skillet over medium-high heat.
8
Add the minced shallots and saut until tender, about 4 minutes.
9
Add the white wine and mussels to the skillet.
10
Cover and cook until the mussels open, shaking the pan occasionally, about 4 minutes.
11
Using a slotted spoon, transfer the opened mussels to a bowl. Discard any unopened mussels.
12
Tent the bowl of mussels with foil to keep warm.
13
Bring the cooking liquid in the skillet to a boil and reduce until it measures about 1/4 cup, roughly 4 minutes.
14
Add the shrimp to the skillet and boil until cooked through, about 3 minutes.
15
Using a slotted spoon, arrange the mussels and shrimp atop the fish fillets on the plates.
16
Boil the remaining pan juices in the skillet until reduced to a glaze, about 1 minute.
17
Remove the skillet from heat and whisk in the sour cream and chopped dill.
18
Season the sauce with salt and pepper to taste.
19
Spoon the creamy sauce over the fish, mussels, and shrimp. Serve immediately.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 70.0kcal

% Daily Value *
Total Fat 2.0g4%
Saturated Fat 0.5g3%
Cholesterol 25.0mg9%
Sodium 27.5mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 11.5g23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure mussels are fresh and discard any that do not open after cooking, as they may be unsafe to eat.

If using sea bass instead of monkfish, adjust cooking time slightly as thinner fillets cook faster.

For a richer sauce, you can use heavy cream instead of sour cream, though sour cream adds a pleasant tang.

Leftovers should be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid curdling the sauce.

Keywords: seafood, monkfish, sea bass, mussels, shrimp, dill, sour cream, wine sauce, pan-seared, scandinavian, dinner, quick meal, shellfish, white wine, shallots

Read it online: https://www.chefs-mate.com/recipe/sea-devil-norwegian-bon-appetit/