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
Uncle Dirty Dave's Archives
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... Food is an important part of a balanced diet.
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