1 Peel and deseed the pumpkin and cut it into cubes.
2 Put it in a pot, add one litre of chicken broth and the potato cut into cubes, pepper it, and only salt after because of the broth.
3 Let simmer for 20 minutes, until the vegetable is tender, blend, adjust the seasoning, add nutmeg and the raw monkfish medallions.
4 Let simmer over low heat for about 20 minutes.
5 Serve with a drizzle of crème fraîche. A simple and delicious recipe! A variation with lobster petals is a starter that pleased my guests. Expensive, admittedly, but once in a while! And above all the pleasure of making people happy! The trick if your soup is too liquid when serving is to add a few spoonfuls of mashed potato, I know it's a horror for purists but it's a quick fix! My apologies to the chef for this advice! Kisses. Martine.
My advice, blend this lovely cream then sauté separately for 3 minutes in olive oil your pieces of monkfish and a few small smoked lardons, salt lightly and pepper, then add them to your finished cream and just bring to a boil. This way you'll get more texture on the palate.
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