• St. Bernard 01 (abbot)

    From Dave Drum@1:3634/12 to All on Thu Aug 19 13:26:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Bernard's Monkfish Bretonne
    Categories: Vegetables, Sauces, Seafood, Wine, Dairy
    Yield: 4 Servings

    MMMMM---------------------WILTED VEGETABLES--------------------------
    1 lg Leek; white only
    2 lg Carrots; washed, peeled
    1/2 lb Fingerling potatoes; washed
    2 tb Unsalted butter
    1/3 c Sauvignon blanc
    3 tb Crème fraîche
    18 md Asparagus, peeled
    Salt & fresh ground pepper

    MMMMM--------------------------MONKFISH-------------------------------
    1/4 c Cider vinegar
    1/2 c Apple cider
    1/4 c Minced shallots
    1 Sprig thyme
    1 Bay leaf
    1/2 tb Cracked black pepper
    1 c Chicken stock
    1/2 c Heavy cream
    2 Gala apples; cored, diced
    2 tb Apple brandy
    4 (6 oz ea) monkfish fillets,
    - boneless, skinless
    Salt & fresh ground pepper
    1 ts Thyme leaves
    2 tb Unsalted butter

    MMMMM------------------------PRESENTATION-----------------------------
    4 sl Apple wood smoked bacon;
    - cooked crisp, warm
    4 Sprigs thyme

    FOR WILTED VEGETABLES: Cut leek and carrots into 3" long
    matchsticks. Wash leeks. Transfer to colander. Quarter
    potatoes lengthwise. Melt butter in non-stick skillet
    over medium heat. Add potatoes. Season with salt and
    pepper. Cook 3 minutes, turning occasionally. Add leeks
    and carrots. Cook 1 minute. Add sauvignon blanc and
    crème fraîche. Bring to simmer. Place asparagus on top.
    Cover. Cook 2 minutes or until asparagus are al dente.
    Turn off heat. Adjust seasoning.

    FOR MONKFISH: Set oven @ 400ºF/205ºC. Add cider
    vinegar, apple cider, shallots, thyme sprig, bay leaf
    and cracked pepper to saucepan. Reduce liquid to syrupy
    consistency. Add chicken stock, cream and apples. Bring
    to simmer. Reduce by half. Using immersion blender,
    puree until smooth. Strain through fine sieve. Return to
    saucepan. Stir in brandy. Season with salt and pepper.
    Keep warm. Season monkfish with salt, pepper and thyme.
    Melt butter in deep skillet over medium high heat until
    golden brown. Roast monkfish 2 minutes on each side.
    Place skillet in oven. Cook 3 minutes or until monkfish
    is opaque in center and slightly underdone.

    TO PRESENT: Arrange vegetables in center of warm serving
    plate. Top with monkfish. Spoon apple cider sauce
    around. Garnish with bacon and thyme sprig.

    Bon Appetit!! Executive Chef Bernard Guillas

    Serves 4

    RECIPE FROM: http://www.chefbernard.com

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