Dish

Monkfish Blanquette

Monkfish Blanquette
40 min
Préparation
10 min
Cuisson
50 min
Total
Easy
Niveau
4
Personnes

Ingredients

  • 500g monkfish medallions (or chunks)
  • 150g mushrooms
  • 1 onion
  • 1 carrot
  • 1 leek
  • Butter, flour, and white wine
  • 1 egg yolk
  • Fresh parsley
  • 200ml (1 pack) heavy cream (liquid cream)

Prep

1
Wash and slice the mushrooms. Finely chop the onion, carrot, and leek.
2
In a Dutch oven (or a large heavy-bottomed pot), sauté the vegetables in butter. Once softened, deglaze with a splash of white wine and let them "sweat" for a few minutes.
3
In a Dutch oven (or a large heavy-bottomed pot), sauté the vegetables in butter. Once softened, deglaze with a splash of white wine and let them "sweat" for a few minutes.
4
In a small bowl, whisk the egg yolk with the heavy cream. Pour this mixture over the fish and vegetables. Stir gently from time to time and let it simmer for about 10 minutes.
5
If you prefer a thicker sauce, stir in a little flour (or a butter-flour roux) until you reach your desired consistency. Sprinkle with fresh parsley before serving. Enjoy your meal! (Bon appétit !)