MONKFISH MEDALLIONS WITH LENTILS AND CHAOURCE CREAM
Provided by CHEF DENIS CHÂTELET
Number Of Ingredients 14
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
Provided by Florence Fabricant
Categories dinner, main course
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 17
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.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 19 grams, Carbohydrate 13 grams, Fat 23 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 3 grams, Sodium 434 milligrams, Sugar 4 grams
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