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 médaillons de 80 g de lotte bien épluchée; 2 dl d'huile d'olive; 2 gousses d'ail dégermées; 1 petit bocal de piquillos ou poivrons rouges cuits et épluchés; 200 g de cèpes poêlés coupés en mirepoix (petits dés); 8 feuilles de basilic frais; 1 pointe de poudre de piment d'Espelette

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (9 reviews) Fishes

Prep 20 min

Cook 10 min

Total 30 min

Servings 4 serv.

Ingredients for 4 servings

8 medallions of 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
200 g 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!

Cèpes Poisson Lotte Poisson aux champignons Poisson aux cêpes Basque Cuisine du Sud-Ouest