Fried Monk Fish with White Wine Cream Sauce
Buttery monk fish is enhanced by bright green spring vegetables, balancing fresh and rich flavors.
Ingredients per serving
Prepare Monk Fish
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Monk fish 3.5 lbs
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Butter, As Needed
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Salt and Pepper, to taste
Prepare the Sauce
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Shallot, small dice
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White wine
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Light Cream
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Egg yolks 4.0 each
Prepare the Vegetables
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Fava beans 1.0 lb
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Sunchokes 1.0 lb
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Romanesco or cauliflower 1.0 lb
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Spring onions, cleaned, whole 5.0 each
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Green peas 1.0 lb
To Serve
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Watercress 1.0 cup
Preparation
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Prepare Monk Fish
- Clean and portion the fish.
- Season and fry in butter.
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Prepare the Sauce
- Sweat shallot in butter, add white wine.
- Reduce wine until 1/3 cup remains, then add the light cream.
- Reduce until the sauce thickens slightly. Chill.
- Mix the egg yolks with the cold sauce base.
- Whisk the prepared LeGoût® Cream Soup Base to soft peaks and mix with the sauce base.
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Prepare the Vegetables
- Clean and cut the vegetables into 1-inch pieces.
- Blanch and season the vegetables with a little butter.
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To Serve
- Place the sauce on the middle of a plate.
- Add vegetables and fish.
- Garnish with watercress and a tsp of grainy mustard.
