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.

ROASTED MONKFISH WITH CLASSIC FRENCH LENTILS

Steps:

• For the classic French lentils, heat a sauté pan or a large frying pan and then add the butter and oil. Once hot, add the onion and cook for two minutes. Add the garlic, diced pancetta, carrot, celery, leek and bay leaf and cook for a further two minutes.
• Add the lentils and red wine and bring to the boil. Cook until the volume of wine has reduced by half, then add the stock and cook the lentils for 25-30 minutes. Mix in the sherry vinegar and parsley.
• For the monkfish, season the monkfish fillets with salt and freshly ground black pepper.
• Heat a frying pan until smoking, add the olive oil and monkfish and cook on each side for 1-2 minutes, or until the crust is golden-brown and the fish is cooked through. Remove from the pan and rest on a warm plate for 2-3 minutes, then thickly slice into four pieces.
• To serve, place a spoonful of the lentils in each of four shallow serving bowls and place the sliced monkfish on top. Garnish with the sliced cooked pancetta and the parsley cress.

BACON-WRAPPED MONKFISH

Steps:

• Lay 1 monkfish tail fillet on a board, sprinkle with thyme leaves and season. Lay the other fillet on top with tapering tip in the opposite direction, so each end has one thick and one thin end butted together.
• Lay the bacon on a board, slightly overlapping and put the monkfish in the centre. Wrap the fish in the rashers so that it holds together quite firmly.
• Heat the grill for 3-5 mins. Line the grill pan, lay the monkfish on it, with the bacon joins underneath.
• Grill for about 7-10 mins until the bacon starts to crisp, then carefully turn over and cook for another 7-10 mins. At the same time, grill the tomato halves. As soon as the monkfish feels firm when pressed on top, remove and leave to stand for 5 mins. Save any pan juices from the paper and drizzle into the vinaigrette. Cut the monkfish into medallions, slightly on the diagonal. Dress the watercress salad with the vinaigrette and juices and divide between four plates. Place monkfish on top, season with pepper and serve tomatoes alongside. Nice with baby new potatoes.

MONKFISH WITH LEMON DRESSING

Steps:

• Place the monkfish in a bowl with the lemongrass, lime leaves, lemon thyme and olive oil. Cover and chill for 6 hrs to marinate.
• Meanwhile, make the lemon dressing. Chop the strips of lemon zest into small dice and tip into a pan of boiling water. Bring back to the boil, then drain. In a small saucepan, cook the blanched lemon zest with the sugar in 140ml water for about 5 mins. Drain the lemon zest and mix together with the remaining ingredients and 2 tbsp water. Taste and season, if you like.
• About 20 mins before you're ready to eat, remove the monkfish from the marinade and lightly season. Heat some olive oil in a large non-stick frying pan over a medium heat and fry the monkfish medallions for 4 mins on each side until golden brown. Remove from the pan and allow to rest in a warm place for 4 mins. To serve, gently warm the dressing, adding more water if needed. Spoon it over the monkfish and around the plate, then scatter with rocket leaves.

MONKFISH WITH CAPER BUTTER

Steps:

• Remove any gray membrane from the fish. Mix flour and mustard together and season with salt and pepper. Dip the fish slices in seasoned flour on one side only and arrange on a plate, floured side up.
• Melt the butter in a small skillet. Add the shallots and cook on medium until both the butter and shallots have browned and acquired a nutty aroma. Do not allow them to blacken. Remove from heat, stir in capers, season with salt and pepper and set aside.
• Warm 6 dinner plates or a platter. Heat olive oil in a large skillet, preferably cast iron. When very hot, add the fish medallions, floured side down, and sauté until they turn golden, no more than a minute or so. Transfer them, cooked side up, to the plates or platter.
• Briefly warm the caper sauce. Add the lemon juice and tarragon and spoon a little of the sauce over each medallion. Garnish with lemon wedges and serve.

MEDALLIONS OF MONKFISH

Steps:

• Place raisins in a bowl, add water and allow to soak for 30 minutes. Lightly toast nuts and set aside.
• Trim monkfish of any membrane and discolored spots and slice into medallions about 1/2 inch thick. Dust medallions lightly with flour.
• Heat corn oil in a large skillet. Fry fish over medium-high heat until just golden, 3 to 4 minutes on each side. Drain on absorbent paper and season lightly with salt.
• In a clean skillet, heat olive oil. Saute onions over medium heat until golden. Add rosemary, bay leaves and salt and pepper to taste. Stir in vinegar, wine and stock. Simmer for 10 minutes, until liquid remaining in pan just moistens onions. Drain raisins and add them along with nuts, lemon peel and sugar. Simmer briefly, then remove bay leaves.
• Arrange a layer of half the monkfish in a serving dish and spread half the onion mixture over fish. Repeat with another layer of fish and then the remaining onions. Allow to marinate at room temperature for 2 hours before serving.