American-style monkfish
Love monkfish? Try this flavourful monkfish recipe with prawns and mussels.
1. Peel and chop the shallots and garlic. Wash and dry the dill, the parsley and chop 4 sprigs of each then grate the orange zest to fill 1 teaspoon and cut into julienne. Set aside.
2. Rinse and drain the monkfish medallions, fry them for 2 minutes on each side in a pot with 1 tablespoon of oil and 20 g of butter. Pour 2 tablespoons of cognac and flambe the fish. Remove the monkfish and set aside.
3. In the same pot, toss the shallots and garlic in 20 g of butter, then pour 10 cl of white wine and bring the mixture to a boil. Incorporate the lobster bisque, tomatoes, orange zest, Cayenne pepper and finely chopped herbs. Pour in a small glass of water. Add salt and pepper to taste and simmer for 30 minutes.
4. During this time, cook the black rice as indicated on the packet. Wash and clean the mussels and cook until they open with the remaining white wine, then filter the juice and incorporate the American sauce. Sear the prawns for 5 minutes in the pan with 1 tablespoon of oil, and flambe with the remaining cognac. Then them with the mussels and the monkfish in the sauce and season to taste.
5. Drain the rice, incorporate the rest of the butter and mix. Divide fish on the plates, the mussels and the prawns, then the sauce. Decorate with the remaining sprigs of parsley and dill.
Photo credit: Sucré Salé
