Bourride of Monkfish

Portions: 12

Portion size: about 5 oz (150 g) fish 2 oz (60 g) vegetables 2*/i floz (70 mL) sauce

U.S.

Metric

Ingredients

Procedure

2

2

Baking potatoes, large

1.

Bake the potatoes. While they are still hot, peel them and pass through a food mill to purée.

5

5

Garlic cloves

2.

Peel and chop the garlic. Crush to a fine paste with a little salt and

to taste

to taste

Salt

pepper.

to taste

to taste

Pepper

3.

Mix the garlic into the potato puree.

7 floz

200 mL

Olive oil

4.

A little at a time, whip the olive oil and peanut oil into the potato as

7 floz

200 mL

Peanut oil

though making mayonnaise. It is important to add just a few drops at a time at first to get a smooth mixture.

4 oz

125 g

Onion, cut julienne

5.

Sweat the onion, carrot, and leek in the olive oil over low heat,

8 oz

250 g

Carrot, cut julienne

covered, until tender. Set aside

4 oz

125 g

Leek, cut julienne

6.

Cook the peas in boiling salted water until tender. Drain, cool under

1 floz

30 mL

Olive oil

cold water, drain again, and set aside.

12 oz

375 g

Peas

112 pt

750 mL

White wine

7.

Reduce the white wine by half, then add the fish stock. Simmer for

1 pt 6 oz

700 mL

Fish stock

5 minutes.

5 lb

2.5 kg

Monkfish fillets, boneless and skinless

8. 9.

Cut the monkfish into 48 equal pieces.

Butter the inside of a braising pan large enough to hold the monkfish in a single layer. Season the monkfish and place in the braising

as needed

as needed

Butter

pan.

to taste

to taste

Salt

10.

Pour the hot fish stock over the fish and simmer for 5-8 minutes or

to taste

to taste

Pepper

Remove the fish. Add it to the julienned vegetables and set aside.

Bring the cooking liquid to a boil and reduce by half (about 20 oz/600 mL), skimming regularly.

Per serving:

13.

If the fish has cooled, reheat it and the vegetables briefly in the

Calories, 750; Protein, 31 g; Fat, 64 g (77% cal.); Cholesterol, 135 mg;

reduced cooking liquid. Strain again.

Carbohydrates, 10 g; Fiber, 2 g; Sodium, 110 mg.

14.

Whip the cooking liquid into the potato garlic mixture from step 4. Adjust the seasoning as necessary. Strain through a fine sieve.

15.

Arrange the fish, julienned vegetables, and peas on plates (allowing 4 pieces of fish per portion) or on a serving platter. Pour the strained sauce over the fish.

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