Recipe: Monkfish Medallions with Porcini Mushrooms and Coulis

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

By chef patrick Asfaux 5/5 (9 reviews) · 🍳 12 made it

Prep 20 min

Cook 10 min

Total 30 min

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

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

Step-by-step directions

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!