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Prepare Monk Fish

  • Monk fish 3.5 lbs
  • Butter, as needed
  • Salt and Pepper, to taste

Prepare the Sauce

  • Shallot, small dice 1 each
  • White wine 0.5 cup
  • Heavy cream 0.5 cup
  • Light Cream 1.25 cups
  • Shallot, small dice
  • Butter, as needed
  • White wine
  • Light Cream
  • Egg yolks 4 each
  • Heavy cream

Prepare the Vegetables

  • Butter, as needed
  • Fava beans 1 lb
  • Sunchokes 1 lb
  • Romanesco or cauliflower 1 lb
  • Spring onions, cleaned, whole 5 each
  • Green peas 1 lb

To Serve

  • Watercress 1 cup
  • Grainy mustard 10 tsp
  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 heavy cream 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.
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