Skip to content
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Covid-19 Updates for Our Customers. Learn More

Tarragon Monkfish Medallions on Braised Fennel Fondue, Parslied sauce https://www.metro.ca/userfiles/image/recipes/Baudroie-Amerique-en-medaillons-estragon-sur-sa-fondue-fenouil-braise-sauce-persillee-4424.jpg PT10M PT12M PT22M
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.
4
0 0 0 0
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
Tarragon Monkfish Medallions on Braised Fennel Fondue, Parslied sauce

Tarragon Monkfish Medallions on Braised Fennel Fondue, Parslied sauce

Rate this recipe
0 Vote
  • Gluten-free
4
servings
0:10
Preparation
0:12
COOKING
0:22
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
Imprimer ma sélection

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

Legal Notice

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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.