Tarragon Monkfish Medallions on Braised Fennel Fondue, Parslied sauce

Tarragon Monkfish Medallions on Braised Fennel Fondue, Parslied sauce
  • 4 servings
  • 0:10 Preparation
  • 0:12 Cooking
  • 0:22 Total Time

Ingredients

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  • 1 lb
    (454 g)

    monkfish

  • Salt and pepper to taste

  • 1/4 cup
    (60 mL)

    tarragon, chopped

  • butter and oil

  • 2 Tbsp.
    (30 mL)

    shallots, chopped

  • 1/3 cup
    (80 mL)

    white wine

  • 7 Tbsp.
    (100 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.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007