Recipe: Medallions of monkfish with scallops and mussels

Name: Medallions of monkfish with scallops and mussels
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 litre de moules de bouchot propres; 8 belles st jacques décortiquées et coupées en 2; 4 tranches parées de Lotte (de 120 gr environ); 200 g de champignons de Paris nettoyés et taillés en quartiers; 1/2 bouteille de petit Chablis; 30 cl (20 cl +10 cl) de crème liquide (30%); 1 échalote ciselée finement; 1 pointe de curry ou de safran; 50 g de petits pois surgelés; sel et poivre du moulin

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.9/5 (8 reviews) Fishes

Prep 10 min

Cook 15 min

Total 25 min

Servings 4 serv.

This recipe can be prepared the day before

Ingredients for 4 servings

1 liter of clean bouchot mussels
8 beautiful shelled scallops cut in half
4 trimmed slices of monkfish (approximately 120g each)
200g of Paris mushrooms cleaned and cut into quarters
1/2 bottle of petit Chablis
30 cl (20 cl + 10 cl) of liquid cream (30%)
1 shallot finely minced
1 pinch of curry or saffron
50g of frozen peas
salt and freshly ground pepper

Step-by-step directions

1 In a large saucepan pour your Chablis, the minced shallot, and cream (20cl), salt and pepper. Bring to a boil for 3 minutes and add your mussels, cover and cook for 2 minutes (just until they open).

2 Drain the liquid through a strainer, then shell your mussels and set them aside.

3 Pour your liquid back into the saucepan then add your mushrooms to cook (approximately 5 minutes), add a little cream (10cl) then place your monkfish medallions in it (cooking 5 minutes) and when cooked add your scallops and mussels for just one boil.

4 Using a strainer recover your fish and mushrooms and reduce half of your cooking liquid. Then add your frozen peas (1 minute of boiling) and your pinch of curry or saffron. Adjust seasoning then reheat your fish and mushrooms in it.
Plate in beautiful deep dishes, in the middle your slice of monkfish then place on top a half scallop and 1 mussel, pour a little sauce on top then arrange the rest of your ingredients around it.
Taste, presentation and color for this lovely festive dish!
of course if in addition you have a few langoustine medallions (smiles)
this recipe was tested and successful with the Chablis wines from the Domaine de L'Erable of our friends in Chassignelles
a crisp petit Chablis and a 2009 Chablis at its peak.