Here is a delicious marriage between land and sea with the recipe for monkfish with bacon and Beaufort.
Ingredients for 4 persons :
- 4 tournedos of monkfish
- 4 thin slices of smoked bacon
- 4 green cabbage leaves
- 2 shallots
- 100 g of Beaufort
- 40 g semi-salted butter
- 2 tbsp. of sunflower oil
- 1 glass of white wine
- 3 tbsp. tablespoons heavy cream (30% fat)
- Salt pepper
Monkfish with bacon and Beaufort
- Wash the cabbage leaves, remove the central vein. Plunge them into boiling salted water with coarse salt for 10 minutes. Refresh in ice water. Drain.
- Peel, wash and chop the shallots.
- Cut the Beaufort into strips.
- Wrap the pieces of monkfish with the slices of smoked bacon, tie up.
Preheat the oven to 180 ° C (th.6).
- In a casserole dish, heat 20 g of butter and the oil, place the tied monkfish in it, just brown the bacon. Continue cooking for 6 to 8 minutes (depending on the thickness of the tournedos) over very low heat, turning them regularly. Remove and place the pieces of monkfish in a baking dish, place the Beaufort strips on top. Place in the oven and cook until the cheese melts.
- Melt 20 g of butter in the casserole dish used to cook the monkfish, sweat the shallots in it. Deglaze with white wine, bring to a boil and incorporate the heavy cream. Check the seasoning.
- In a hot dish, place the cabbage leaves, place the monkfish tournedos on top, top with the sauce.
- Monkfish require delicate cooking, you must avoid overcooking it, its flesh will become rubbery.
- You can decorate this dish with small frozen vegetables.
Words from the kitchen
Deglaze : dissolve in a liquid (water, vinegar, crème fraîche, wine, veal stock, etc.) the cooking juices attached to the bottom of the container after cooking. You should then rub the pan with a spatula to release them and mix them with the liquid. They will be useful for preparing a sauce.
Cover : Pour a liquid (a cream, a sauce, a coulis…) so as to cover a preparation.
Sweat : remove the vegetation water from a vegetable by gently heating it without coloring in a fatty substance in order to concentrate the flavors.
Photo: C. Herlédan