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Fried Monk Fish with White Wine Cream Sauce

Fried Monk Fish with White Wine Cream Sauce – - Recipe

Buttery monk fish is enhanced by bright green spring vegetables, balancing fresh and rich flavors.

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Ingredients per serving

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Prepare Monk Fish

  • Monk fish 3.5 lbs
  • Butter, As Needed
  • Salt and Pepper, to taste

Prepare the Sauce

Prepare the Vegetables

  • Fava beans 1.0 lb
  • Sunchokes 1.0 lb
  • Romanesco or cauliflower 1.0 lb
  • Spring onions, cleaned, whole 5.0 each
  • Green peas 1.0 lb

To Serve

Buttery monk fish is enhanced by bright green spring vegetables, balancing fresh and rich flavors.

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Preparation

  1. Prepare Monk Fish

    • Clean and portion the fish.
    • Season and fry in butter.

  2. 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.

  3. Prepare the Vegetables

    • Clean and cut the vegetables into 1-inch pieces.
    • Blanch and season the vegetables with a little butter.

  4. To Serve

    • Place the sauce on the middle of a plate.
    • Add vegetables and fish.
    • Garnish with watercress and a tsp of grainy mustard.