Monkfish Liver with Creamed Leeks and Corn, Braised King Mushrooms, Cauliflower Purée, Hollandaise and Chayotte Dressing
| Preparation: | 1 h |
| Marinating/Waiting: | 0 min |
| Cooking: | 45 min |
| Total: | 1 h 45 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Émission Les Chefs |
Recipe ingredients
- Cauliflower purée
- ¼ Spanish onion, minced
- Butter to taste
- ¼ cauliflower, trimmed and cut up
- 1 cup (250 mL) water
- 3 oz. (100 mL) heavy cream 35% m.f.
- Creamed leeks and corn
- ¼ Spanish onion, minced
- Butter to taste
- 2 ears of corn, husked and kernels sliced off
- ½ white part of leek, sliced fine
- 3 oz. (100 mL) heavy cream 35% m.f.
- Braised mushrooms
- 2 King mushrooms
- Butter to taste
- 6 oz. (200 mL) poultry stock
- 2 sprigs of coriander
- Hollandaise
- 3 egg yolks
- 3 Tbsp. (45 mL) water
- 6 Tbsp. (90 mL) lukewarm clarified butter
- 1 Tbsp. (15 mL) lime juice
- ¼ tsp. (1 mL) smoked paprika
- 2 shallots, minced
- 3 oz. (100 mL) white wine
- Chayotte Dressing
- 2 shallots, minced
- 1 chayotte, peeled and cut into brunoise
- 1½ tsp. (7 mL) minced coriander
- 3 Tbsp. (45 mL) lime juice
- 3 oz. (100 mL) vegetable oil
- Monkfish liver
- 2 monkfish livers
- Salt and pepper to taste
- 12 coriander leaves
Preparation
Cauliflower purée
In a pan, sweat minced onion in a knob of butter for 2 minutes, add cauliflower and water. Purée in a food processor. Add cream and season. Press through a sieve and set aside.
Creamed leeks and corn
In a pan, sweat onion in a knob of butter. Add corn and continue cooking for 5 minutes. Add leek and cook for 5 minutes. Add cream and season. Set aside.
Braised mushrooms
In a skillet, brown mushrooms in a knob of butter. Add poultry stock and sprigs of coriander. Bring to a boil. Cover and braise over medium heat for 5 minutes. Set aside.
Hollandaise
In a round-bottomed bowl, combine egg yolks and water. Whisk in a double-boiler until very creamy.
Remove from heat. Add clarified butter in a stream, whisking constantly. Add lime juice and smoked paprika. Season to taste, cover with plastic wrap and set aside.
Chayotte Dressing
In a small saucepan, reduce minced shallots and white wine until dry. Set aside.
In a small round-bottomed bowl, mix shallots, chayotte, minced coriander, lime juice and vegetable oil. Season dressing and set aside.
Monkfish liver
Preheat oven to 350°F (180°C). Season livers, pan-fry 2 minutes per side in olive oil and finish in oven for 5 minutes. Remove from oven and let stand 5 minutes.
Reheat cauliflower purée and creamed corn. Cut mushrooms in two. In a small round-bottomed bowl, combine coriander leaves and 1 tsp. (5 mL) of dressing and season.
Cut livers into fine slices and season. Arrange in warm plates and serve.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
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- Pork Roast and Curry Cauliflower Purée
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Chicken Rosettes and Creamed Leeks
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