Recipe: Monkfish Cheeks in Menton Cream

Name: Monkfish Cheeks in Menton Cream
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 4 servings
Ingredients: 700 g de joues de lotte bien nettoyées ,la petite peau retirée; 1 citron de Menton * 4 tranches extra fines taillées et le reste en zestes blanchis et le jus a part; 200 g de champignons de Paris les pieds retirés lavés rapidement et taillez en mirepoix(gros dés); 1 échalote ciselée; 20 cl de crème liquide (30%); 10 cl de vin blanc doux(jurançon ou autres); 20 g de beurre fin; sel et poivre du moulin.

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.6/5 (11 reviews) Fishes

Prep 45 min

Cook 25 min

Total 1h10

Servings 4 serv.

Ingredients for 4 servings

700 g of well-cleaned monkfish cheeks, with the thin skin removed
1 Menton lemon * 4 extra thin slices cut and the rest in blanched zest and juice set aside
200 g of button mushrooms with stems removed, quickly rinsed and cut into mirepoix (large dice)
1 shallot, minced
20 cl of liquid cream (30%)
10 cl of sweet white wine (Jurançon or similar)
20 g of fine butter
salt and freshly ground pepper

Step-by-step directions

1 In a saucepan, melt the butter, then add the shallot and mushrooms, salt and pepper and let sweat gently for 8 minutes.

2 Then add the white wine, let reduce for 4 minutes and finally pour in the cream, zests and lemon juice, taste the seasoning, bring to a boil then add the cheeks, cook for 4 minutes then cover and turn off the heat for 15 minutes (flavor osmosis).

3 Then drain into a bowl, recover the juice and reduce it by half then add your mixture and bring to a boil, that's it, it's ready.
Choose to serve with a garnish that suits you personally, I made a saffron pilaf rice.
* Or an untreated organic lemon

Champignons de paris Crème liquide Citrons Poisson Lotte Poisson à la poêle Joue de poisson