Bourride of Monkfish

Portions: 12

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







Baking potatoes, large


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



Garlic cloves


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

to taste

to taste



to taste

to taste



Mix the garlic into the potato puree.

7 floz

200 mL

Olive oil


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


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


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


112 pt

750 mL

White wine


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



to taste

to taste



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

to taste

to taste


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:


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.


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


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.

Was this article helpful?

0 0
Knife Throwing Techniques of the Ninja

Knife Throwing Techniques of the Ninja

Knife Throwing Techniques of the Ninja. span stylecolor: 000000Do you want to learn the art of throwing knives? Ever wondered how it is done to perfection every time? Well here is your chance. This book contains well over 50 pages of detailed information and illustrations all about the art of knife throwing. This intriguing book focuses on the ninja's techniques and training. This is a must for all martial artists and anyone wanting to learn the knife throwing techniques of the ninja.span

Get My Free Ebook

Post a comment