Fish / shellfish

Monkfish with bacon and Beaufort


Here is a delicious marriage between land and sea with the recipe for monkfish with bacon and Beaufort.

Ingredients for 4 persons :

  • 4 tournedos of monkfish
  • 4 thin slices of smoked bacon
  • 4 green cabbage leaves
  • 2 shallots
  • 100 g of Beaufort
  • 40 g semi-salted butter
  • 2 tbsp. of sunflower oil
  • 1 glass of white wine
  • 3 tbsp. tablespoons heavy cream (30% fat)
  • Salt pepper

Monkfish with bacon and Beaufort

- Wash the cabbage leaves, remove the central vein. Plunge them into boiling salted water with coarse salt for 10 minutes. Refresh in ice water. Drain.

- Peel, wash and chop the shallots.

- Cut the Beaufort into strips.

- Wrap the pieces of monkfish with the slices of smoked bacon, tie up.

Preheat the oven to 180 ° C (th.6).

- In a casserole dish, heat 20 g of butter and the oil, place the tied monkfish in it, just brown the bacon. Continue cooking for 6 to 8 minutes (depending on the thickness of the tournedos) over very low heat, turning them regularly. Remove and place the pieces of monkfish in a baking dish, place the Beaufort strips on top. Place in the oven and cook until the cheese melts.

- Melt 20 g of butter in the casserole dish used to cook the monkfish, sweat the shallots in it. Deglaze with white wine, bring to a boil and incorporate the heavy cream. Check the seasoning.

- In a hot dish, place the cabbage leaves, place the monkfish tournedos on top, top with the sauce.

CHEF'S BBA

- Monkfish require delicate cooking, you must avoid overcooking it, its flesh will become rubbery.

- You can decorate this dish with small frozen vegetables.

CELLAR SIDE:

Pouilly smoke

Words from the kitchen

Deglaze : dissolve in a liquid (water, vinegar, crème fraîche, wine, veal stock, etc.) the cooking juices attached to the bottom of the container after cooking. You should then rub the pan with a spatula to release them and mix them with the liquid. They will be useful for preparing a sauce.

Cover : Pour a liquid (a cream, a sauce, a coulis…) so as to cover a preparation.

Sweat : remove the vegetation water from a vegetable by gently heating it without coloring in a fatty substance in order to concentrate the flavors.

Photo: C. Herlédan

Video: Bacon wrapped Monkfish Tail (October 2020).