Monkfish Medallions With Lentils And Chaource Cream Recipes

MONKFISH MEDALLIONS WITH LENTILS AND CHAOURCE CREAM

Steps:

• In a medium pot, melt the butter, add the bacon and cook until fat is rendered.
• Then sweat the chopped onion with the finely chopped carrots, and bouquet garni with the pot covered.
• When the onions are transparent, add the lentils. Sautee the lentils with the vegetable mixture for a few minutes, this helps the flavors to meld.
• Add chicken broth (1 quart) Bring to a boil and simmer until the cooking broth is completely evaporated (about 20 min)
• Tip from the chef: do not salt the lentils at the beginning of cooking.
• While lentils are cooking, remove the crust from the Chaource or Camembert and cut it into small pieces.
• In a small saucepan, heat 1 cup of heavy cream over low heat, then add the small pieces of Chaource or Camembert gently whisking to combine.
• You can strain mixture through fine mesh strainer into a smaller saucepan and then add the remaining ¼ cup of cream. Turn off heat.
• In a nonstick skillet, melt the butter with the olive oil when the butter is hazelnut, sauté the monkfish for about 3 minutes on each side, salt the fish. Once cooked, you can remove the fish and cut the Monkfish into medallions, return to the pan for quick browning in skillet juices.
• Turn the burner on low and gently reheat the cream sauce until warm. Using the whisk, stir to combine and keep the heat on the lowest setting.
• Season the lentils (salt and pepper if desired, be sure to taste the lentils as the bacon has salt and you might not need much if any additional seasoning.

MEDALLIONS OF MONKFISH WITH LENTILS

Steps:

• Place the lentils in a bowl, cover with water to a depth of one inch above the lentils and allow to soak for one hour. Drain, rinse twice and set aside.
• Preheat the oven to 300 degrees.
• Heat the bacon in a heavy saucepan. Add the onion, carrot and celery and saute until tender. Stir in the garlic. Add the lentils and chicken stock. Tie the clove, thyme and bay leaf together with a piece of string and add the bunch. Bring to a simmer. Cover and place in the oven for about 20 minutes, until the lentils are just tender. All the liquid will not have been absorbed. Remove the bundle of herbs and set the lentils aside. The recipe can be prepared in advance up until this point.
• Cut the monkfish into medallions about one-inch-thick. You should have 12 to 15 medallions. Season with salt and pepper.
• Shortly before serving, reheat the lentils and beat in the butter a bit at a time. Season with lemon juice, mustard and salt and pepper to taste.
• Heat the olive oil in a heavy skillet. Cook the medallions over medium-low heat for about three minutes on each side, until they are just cooked through.
• Spoon some of the lentils in the center of each of four or five warmed plates. Arrange the medallions of fish on them and spoon more of the sauce from the lentils around them. Garnish with parsley and serve.