Monchong Grand Mere Recipes

PAN-FRIED MONCHONG RECIPE

Steps:

• In a bowl, add salt, pepper, dill weed, paprika, garlic powder and onion powder. Add flour to it and mix it gently.
• Then, take a paper towel and dry off the pieces of fish. Coat with with the flour mixture.
• Take a large pan, heat the butter over a high flame until it starts to foam.
• Put the coated pieces of fish in the pan and cook each side for 5 minutes.
• When both the sides of fish are cooked, turn off the flame. Take the fish out of the pan and place it in a serving dish.
• Let the fish rest for 3 minutes and then serve it.

MONCHONG GRAND MERE

Steps:

• In a hot pan, add a splash of olive oil. Season the pieces of fish. Add to the pan carefully. Cook on one side until golden and crispy. Turn over and place in a 400 degrees F oven and finish approximately 5 to 7 minutes. In another pan add a touch of oil and add the bacon. As soon as the bacon is crispy, add the potatoes, mushrooms and pearl onions. Cook until everything is nice and crispy. Deglaze the pan with the demi glace and reduce until the potato mix is glazed. Season with salt and pepper. Cook the Brussels sprouts in a little butter and season with salt and pepper. Place the potatoes on plate, surround with brussels, top with fish and sauce with the Roasted Garlic For Roasted Garlic Basil Demi Glace: Warm the demi, add to a blender, add the garlic and basil and puree. Then add the Butter and Puree until combined, Strain and season. Hold in a warm place until ready to use.

CURRY GINGER FISH

Steps:

• Quick-marinate the fish in the Curry Marinade. Place the fish fillets in a shallow bowl or resealable plastic bag and pour the marinade over the fish. Seal and place in the refrigerator, turning the fish halfway through, for 1 hour.
• Heat a saute pan over medium-high heat. Add oil. Carefully remove the fillets from the marinade; reserve the marinade. Place the fillets in the hot pan. Spoon the marinade over the thick parts of the fillets. This is where all the flavor is. It will also form a delicious crust. Sear on one side, about 3 minutes. Carefully flip the fillets and cook on the other side until the flesh has turned white and cooked through, 3 to 4 minutes more.
• Place half the rice at the center of each of two plates. Pour Thai Curry Butter Sauce around the rice. Press the rice down using a spatula to form a bed for the fish. Stack 2 fillets side-by-side over the rice on each plate. Top the fish on each plate with Cucumber-Macadamia Nut Relish. Place Green Beans to side of rice on each plate. Generously drizzle Thai sweet chile over relish and butter sauce.
• Place canola oil, brown sugar, sesame oil, scallions, ginger, lemongrass, mint and salt in a blender. Puree until smooth. Best made the day before to allow flavors to marry.
• Using a small pot, stir together white wine, vinegar, peppercorns, onion, bay leaf and ginger. Bring to a boil. Reduce until there's about 1/2 cup liquid left and it has darkened in color. Add heavy cream. Reduce by half. Add the butter in small amounts, whisking over medium heat and letting butter dissolve before adding more, and cooking until sauce is thick enough to coat the back of a spoon.
• Strain the sauce. Whisk in sweet Thai chile sauce, curry powder, soy sauce, lemon juice and salt. Cover and keep in a warm area until ready to use.
• Mix cucumbers, nuts, chile sauce, furikake, sambal, sesame oil, granulated sugar, vinegar and salt in a medium bowl. Refrigerate until cold. Best made the day before to allow flavors to marry.
• Heat a large saute pan on medium-high heat. Add oil. Add green beans and saute for 3 minutes. Add garlic and saute for 1 minute. Season with salt and pepper.