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.
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.
© Société des alcools du Québec, 2007
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