Recipe: Monkfish medallions with mushrooms and coulis

Name: Médaillons de lotte aux cèpes et coulis
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 portions
Ingredients: 8 médaillons de 80 g de lotte bien épluchée2 dl d'huile d'olives2 gousses d'ail dégermées1 petit bocal de piquillos ou poivrons rouges cuits et épluchés200 g de cèpes poêlés coupés en mirepoix (petits dés)8 feuilles de basilic frais1 pointe de poudre de piment d'Espelette

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

Prep 20 min

Cook 10 min

Total 30 min

Servings 4 serv.

Ingredients for 4 servings

Monkfish medallions For 4 guests:
8 monkfish medallions, weighing 80 gr
2 dl of olive oil
2 garlic cloves
1 small jar of "piquillos" or red peppers, cooked and peeled
200 g of sauteed boletus mushrooms, diced
8 fresh basil leaves
1 pinch of Basque chilli powder

Step-by-step directions

Fry the fish medallions in some olive oil for 3 minutes on each side. Season with salt and pepper. Set the pan aside and keep the medallions hot.

Drain the small red peppers but keep the drained liquid so that it may be used to deglaze the medaillons that are still in the frying pan.

Heat this liquid so that it starts reducing and season it. Add the liquid from the medallions. Put the red peppers, the mixed liquid, 2 garlic cloves (degermed), some salt and a pinch of chilli powder in a blender.

Mix for 1 min and set this coulis aside in a bain marie.

Use large plates to arrange the dish. Place a monkfish medallion in the center of each plate. Put some mushrooms in the center of each medallion along with two basil leaves on each side. Decorate with surrounding coulis. Delicious.

Cèpes Lotte Poisson aux champignons