Tarragon Monkfish Medallions on Braised Fennel Fondue, Parslied sauce
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 12 min |
| Total: | 22 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Metro |
Recipe ingredients
- 1 lb. (454 g) monkfish
- Salt and pepper to taste
- 1/4 cup (60 mL) tarragon, chopped
- Sufficient quantity of butter and oil*
- 2 Tbsp. (30 mL) shallots, chopped
- 1/3 cup (80 mL) white wine
- 7 Tbsp. (100 mL) 1/3 cup (80 mL) 35% cream
- 1/4 cup (60 mL) parsley, chopped
Preparation
Trim the monkfish into medallions, season and sprinkle with chopped tarragon.
In a frying pan, heat the butter and oil. Sear the medallions 2 to 3 minutes each side. Remove from the pan, add the chopped shallots and sweat for 2 minutes.
Deglaze with white wine and reduce by half. Pour the fish fumet and continue cooking 5 minutes.
Add the cream and cook until the consistency desired. Add the parsley sauce when serving.
To serve, distribute the fennel fondue on the plates, place the medallions on top and mask with sauce.
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!
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