Saddle of monkfish en persillade on a bed of local ceps and candied garlic
A recipe by Benoït Detry and Fred L’Ecaillier
Marché pour 6 personnes
- 2 kg of monkfish, without skin, with cartilage, cut into 6 pieces
- 2 shallots
- 300grs. ceps
- 1dl white wine
- 2 dl groundnut oil
- 1 soup spoon of balsamic vinegar
- 1 meat stock cube
- 3 heads of garlic
- 1 dl water
- 18 cherry tomatoes
- 200grs. spring onions
- fresh thyme
For the persillade:
- 100grs. butter
- 1 bunch of flat parsley
- 4 slices of crustless bread
- 2 soup spoons of mustard
- 3 shallots
Served with:
600grs. ratte potatoes
Chop the parsley. Slice the shallots, sweat them in the butter. Mix the bread, parsley, shallots, mustard, salt and pepper. Keep in fridge.
Cook the potatoes in salt water. Peel them once cooked. Wipe the ceps with a cloth. Take off the end of the stalk. Cut the ceps into slices. Flour the pieces of monkfish, seal them in a pan with butter, a little olive oil, salt, pepper. Once coloured, take them out of the pan.
Put the sliced shallots in pan. Salt and pepper. Once par-cooked add the ceps, cherry tomatoes and spring onions. Take out all the ingredients. Keep the juice. Add the white wine, balsamic vinegar, stock cube, fresh thyme. Leave to reduce. Pour the groundnut oil into a frying pan. Heat slightly and add the garlic cloves in their skins. Cook over low heat for 20 minutes. Strain. Flatten the persillade with your hand.
Place on the fine slices of monkfish. Place in an oven at 200° for 10 minutes. Sauté the potatoes in olive oil. In the plate, place the ceps with the spring onions, the cherry tomatoes, candied garlic. Place the monkfish in the centre. Surround with rattes potatoes and a touch of the sauce.
