Monkfish Medallions with Porcini Coulis delicate and fragrant

Name: Monkfish Medallions with Porcini Coulis
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 8 medallions of 2.8 oz (80 g) monkfish, well cleaned; 2 dl olive oil; 2 cloves garlic, germs removed; 1 small jar of piquillo peppers or cooked and peeled red peppers; 7 oz (200 g) porcini mushrooms sautéed and cut into small dice; 8 fresh basil leaves; 1 pinch of Espelette chili powder

A recipe by Michelin-starred Chef Patrick Asfaux 5/5 (9 reviews) · 🍳 12 made it

Prep 20 min

Cook 10 min

Total 30 min

Servings 4 serv.

Sautéed porcini mushrooms in small dice form the foundation of this dish. Monkfish, lean and firm, sears in 3 minutes per side. The piquillo coulis brings everything together, light and smooth.

Ingredients for 4 servings

Adjust for

servings

8 medallions of 2.8 oz (80 g) monkfish, well cleaned
2 dl olive oil
2 cloves garlic, germs removed
1 small jar of piquillo peppers or cooked and peeled red peppers
7 oz (200 g) porcini mushrooms sautéed and cut into small dice
8 fresh basil leaves
1 pinch of Espelette chili powder

Step-by-step recipe

1 Sear the monkfish medallions in olive oil for 3 minutes on each side. Season with salt and pepper, then keep warm, covered.

2 Drain your small peppers and reserve the liquid to deglaze the pan used for the medallions. Reduce for 2 minutes, season to taste, and transfer to a serving vessel, adding the juices released by the medallions.

3 In a blender, combine the peppers, the juice you just made, the 2 cloves of garlic with germs removed, a pinch of salt, and a touch of Espelette chili powder. Blend for 1 minute, then keep this coulis warm in a bain-marie.

4 Presentation: On large warm plates, place the monkfish medallions in the center, the sautéed porcini mushrooms with two basil leaves on each side, and the coulis around them. Delicious!

A chef's advice

Forget complex sauces. Here, cooked red pepper becomes coulis in two minutes in the blender with the pan drippings. The mushrooms provide your texture. Pour hot onto preheated plates, and you're done. A real dish to pull together in 25 minutes when you have guests.