Shell fish and fish

Monkfish à l'agathoise

    Recipe from Logis de France chefs.

Ingredients:
- 2.5 kg monkfish
- 1 carrot, 1 onion, 1 leek
- 100 g parsley
- 1 head of garlic
- 8 potatoes
- 20 cl Noilly-Prat (white)
- 10 cl dry white wine
- 20 cl single cream
- 1 teaspoon spigol
- 1 egg yolk
- 1 teaspoon mustard
- 20 cl olive oil


   Recipe:
1 - Wash the potatoes and cook them in a covered pan for 20 to 25 minutes as soon as the water starts to boil.
2 - Cut the carrot, onion and leek into small cubes. Peel the garlic and chop with the parsley.
3 - Remove the monkfish fillets and cut into 3 to 4 cm cubes. Fry in a pot, in very hot olive oil. Season with salt and pepper.
4 - Remove the fillets then sweat the vegetables in the same pot. Add the monkfish followed by the Noilly-Prat, white wine, fresh cream, garlic, chopped parsley and spigol.
5 - Cook gently for around 10 minutes. Add the peeled potatoes cut into quarters while cooking.
6 - Prepare the mayonnaise.

Setting out:
Arrange the pieces of monkfish and vegetables in the plates. Bring to the boil, add the mayonnaise and whisk vigorously (the sauce should not boil) Check the seasoning. Pour the sauce over the monkfish pieces.

Serving suggestions: White wine Chablis 1er Cru Beauroy


 back recipes-cooking