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Pan-fried Monkfish with Cauliflower Purée and Hollandaise Sauce https://www.metro.ca/userfiles/image/recipes/foie-baudroie-poele-6583.jpg PT1H00M PT45M PT1H45M
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. <strong>Hollandaise</strong> 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. <strong>Pan-fried monkfish </strong>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.
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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. 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 monkfish 4 monkfish fillets 2 Tbsp. (30 mL) olive oil Salt and pepper chopped coriander leaves to taste
Pan-fried Monkfish with Cauliflower Purée and Hollandaise Sauce

Pan-fried Monkfish with Cauliflower Purée and Hollandaise Sauce

Rate this recipe
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  • Gluten-free
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

  • butter
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  • 1/4
    cauliflower, trimmed and cut up
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    MANN'S FINELY CHOPPED CAULIFLOWER

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  • 1 cup
    (250 mL)
    water
  • 3 oz
    (100 mL)
    heavy cream 35% m.f.
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  • hollandaise
  • 3
    egg yolks
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  • 3 Tbsp.
    (45 mL)
    water
  • 6 Tbsp.
    (90 mL)
    lukewarm clarified butter
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    PRASAD GHEE BUTTER

    PRASAD GHEE BUTTER

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  • 1 Tbsp.
    (15 mL)
    lime juice
  • 1/4 tsp.
    (1 mL)
    smoked paprika
  • 2
    shallots
  • 3 oz
    (100 mL)
    white wine

  • monkfish
  • 4
    monkfish fillets
  • 2 Tbsp.
    (30 mL)
    olive oil
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  • Salt and pepper

  • chopped coriander leaves to taste
Imprimer ma sélection

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.

<strong>Hollandaise</strong>

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.

<strong>Pan-fried monkfish

</strong>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.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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