Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Subtotal:
Important!
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery address:
Time Slot:
Not selected
Payment:
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Tarragon Monkfish Medallions on Braised Fennel Fondue, Parslied sauce
2013-08-06
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
Metro
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
-
![]()
Gluten-free
4
servings
0:10
Preparation
0:12
COOKING
0:22
TOTAL TIME
Ingredients
-
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
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.
- By clicking the add button, the coupon will be instantly linked to your AIR MILES® Card.
- It will also be added to your shopping list and shopping cart.
- Present your card at checkout and the coupons will be instantly applied on eligible products.
- Find the card icon
to see your selected coupons.
Related Recipes
