Light and rich in vitamins, this monkfish casserole recipe is also delicious.
Ingredients for 4 persons :
- 100 g of carrots
- 1 fennel
- 1.5 l of fish stock
- 100 g of baby onions
- 20 g butter
- 1 pinch of sugar
- 1 romanesco cabbage
- 1 small eggplant
- 20 g butter
- 20 g flour
- 50 cl court-bouillon
- 10 cl of liquid cream
- 600 g of monkfish tails
Light monkfish casserole
For the court-bouillon:
- Peel and wash the carrots.
- Peel and wash the fennel.
- Bring them together in a casserole dish, pour in the fish stock. Cook for about 30 minutes at a low simmer. Reserve.
For garnish :
- Cut the stems and peel the onions. Place them in a saucepan with the butter, melt, stir and sprinkle with salt and sugar. Pour halfway in water and cover with a sheet of baking paper. Cook 10 to 15 minutes over medium heat. At the end of cooking, all the water should have evaporated and the onions should be very shiny.
- Wash and remove the tops of the cabbage. Cook them in a pot of boiling salted water for 5 to 10 minutes.
- Wash and mince the eggplant lengthwise. Grill it in the oven on baking paper.
For the sauce:
- In a saucepan, melt the butter and place the flour in it. Mix and cook for 3 minutes. Let cool and pour 50 cl of court bouillon gradually while whisking. The sauce should thicken, add the cream. Season.
- Cook the monkfish in the rest of the court-bouillon for a few minutes. Place in a dish, serve with the garnish and top with the sauce.
On the cellar side, wine to accompany the monkfish
Monkfish, by the subtlety of its aromas and the firmness of its flesh, is one of the most sought-after fish which calls for delicate preparations if we want to enhance it. Here, the aroma is supported by the fennel-flavored court bouillon and enriched by the accompanying vegetables.
The sauce, as for it, by its softness and its smoothness, has above all a role of bridge and binder between the various elements which constitute this dish. A wine with a sustained acidity will have the merit of giving a little relief to the whole while gaining for itself a little friendliness in the association; thus, the maritime Big Plant will know how to show modesty all for the benefit of the dish, for a happiest pairing.
In the same direction, lovers of pink will find their happiness with a Toul gray, whose tangy fruitiness will favor monkfish over its vegetable partners. An alliance that those who prefer red wine will find in a Gamay on the slopes of Ancenis.
Recipe: A. Beauvais, Photo: C. Herlédan