Monkfish and scallop duo
Prepare this gourmet monkfish and scallop dish right in your own home. Bring the briny taste of the sea to your table.
1. In a large pot, heat the court-bouillon and the Chablis. Reduce the mixture by half over high heat. Place the yolks in a pan with 1 tablespoon of water and pepper and whisk for 2 minutes. Place all it into a bain-marie or a double-boiler and incorporate the court-bouillon reduction bit by bit until the sauce is frothy. Keep warm and set aside.
2. Place the monkfish cubes in the basket of a steamer, salt and cover it. Leave it to cook for 10 minutes and then add the scallops and cook for another 5 minutes.
3. Wash the morel mushrooms, drain and pat dry. Cook in butter for 5 minutes in a covered pan and season.
4. Divide the scallops, the monkfish and the morel mushrooms on plates. Sprinkle the Chablis mixture. Decorate with the dill and salmon roe. Serve immediately.
Our cooking tip: You can replace Chablis with champagne. For a more economic option, swap the scallops with salmon.
Photo credit : Sucré Salé
