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Monkfish Liver with Creamed Leeks and Corn, Braised King Mushrooms, Cauliflower Purée, Hollandaise and Chayotte Dressing https://www.metro.ca/userfiles/image/recipes/foie-baudroie-poele-ragout-mais-poireau-hollandaise-vinaigrette-chayotte-6584.jpg PT1H00M PT45M PT1H45M
Cauliflower puréeIn 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 cornIn 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 mushroomsIn 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.HollandaiseIn 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 DressingIn 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 liverPreheat 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.
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cauliflower puree 1/4 spanish onion butter 1/4 cauliflower, trimmed and cut up 1 cup (250 mL) water 3 oz (100 mL) heavy cream 35% m.f. creamed leeks and corn 1/4 spanish onion butter 2 ears of corn, husked and kernels sliced off 1/2 white part of leek, sliced fine 3 oz (100 mL) heavy cream 35% m.f. braised mushrooms 2 king mushrooms butter 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 1/4 tsp. (1 mL) smoked paprika 2 shallots 3 oz (100 mL) white wine chayotte dressing 2 shallots 1 chayotte, peeled and cut into brunoise 1/2 tsp. (7 mL) minced coriander 3 Tbsp. (45 mL) lime juice 3 oz (100 mL) vegetable oil monkfish liver 2 monkfish liver Salt and pepper 12 coriander leaves
Monkfish Liver with Creamed Leeks and Corn, Braised King Mushrooms, Cauliflower Purée, Hollandaise and Chayotte Dressing

Monkfish Liver with Creamed Leeks and Corn, Braised King Mushrooms, Cauliflower Purée, Hollandaise and Chayotte Dressing

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4
servings
1:00
Preparation
0:45
COOKING
1:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • cauliflower puree
  • 1/4
    spanish onion
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    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.69 ea.

    2 lb, PRODUCT OF ONTARIO, CANADA NO.1 GRADE



  • butter
  • 1/4
    cauliflower, trimmed and cut up
  • 1 cup
    (250 mL)
    water
  • 3 oz
    (100 mL)
    heavy cream 35% m.f.

  • creamed leeks and corn
  • 1/4
    spanish onion
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    $1.69 ea.

    2 lb, PRODUCT OF ONTARIO, CANADA NO.1 GRADE



  • butter
  • 2
    ears of corn, husked and kernels sliced off
  • 1/2
    white part of leek, sliced fine
  • 3 oz
    (100 mL)
    heavy cream 35% m.f.

  • braised mushrooms
  • 2
    king mushrooms
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    BELLE GROVE ORGANIC SLICED WHITE OR CRIMINI MUSHROOMS

    BELLE GROVE ORGANIC SLICED WHITE OR CRIMINI MUSHROOMS

    $3.49 ea.

    227 g, PRODUCT OF ONTARIO



  • butter
  • 6 oz
    (200 mL)
    poultry stock
  • 2
    sprigs of coriander
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    SELECTED SIZES SELECTED VARIETIES Buy 2/ 2.99 ea. Buy 1/ 3.29 ea.



  • hollandaise
  • 3
    egg yolks
  • 3 Tbsp.
    (45 mL)
    water
  • 6 Tbsp.
    (90 mL)
    lukewarm clarified butter
  • 1 Tbsp.
    (15 mL)
    lime juice
  • 1/4 tsp.
    (1 mL)
    smoked paprika
  • 2
    shallots
  • 3 oz
    (100 mL)
    white wine

  • chayotte dressing
  • 2
    shallots
  • 1
    chayotte, peeled and cut into brunoise
  • 1/2 tsp.
    (7 mL)
    minced coriander
    You might like:

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    CLUB HOUSE SPICE BAG

    CLUB HOUSE SPICE BAG

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    SELECTED SIZES SELECTED VARIETIES Buy 2/ 2.99 ea. Buy 1/ 3.29 ea.


  • 3 Tbsp.
    (45 mL)
    lime juice
  • 3 oz
    (100 mL)
    vegetable oil
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    MAZOLA CORN, CANOLA OR VEGETABLE OIL

    MAZOLA CORN, CANOLA OR VEGETABLE OIL

    $2.98 ea.

    1.42 l SELECTED VARIETIES



  • monkfish liver
  • 2
    monkfish liver

  • Salt and pepper
  • 12
    coriander leaves
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Imprimer ma sélection

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.

Source : Émission Les Chefs

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