Pan-fried Monkfish with Cauliflower Purée and Hollandaise Sauce

Preparation:	1 h
Marinating/Waiting:	0 min
Cooking:	45 min
Total:	1 h 45 min

4
servings

Category:	Fish and Seafood
Subcategory:	Fish
Source:	Metro

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Recipe of : Pan-fried Monkfish with Cauliflower Purée and Hollandaise Sauce

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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.
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
Monkfish

4 monkfish fillets
2 Tbsp. (30 mL) Irresistibles extra virgin olive oil*
Salt and pepper to taste
Chopped coriander leaves to taste

Preparation

Cauliflower purée
In a pot, sweat minced onion in a little butter for 2 minutes, add cauliflower and water. Purée in a food processor. Add cream and season. Press through a sieve and 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.
Pan-fried monkfish
In a skillet, heat oil over medium-high heat and cook fillets 4 minutes per side. Season and sprinkle with coriander leaves. Keep warm.
Reheat cauliflower purée and hollandaise sauce.

Suggestion

Arrange in warm plates and serve.

* 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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