Monkfish in a red wine sauce
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Preparation : 20 min
Cooking : 55 min
Total time : 1 h 15 Rest : 0 min
4 people
600 g monkfish
75 cl red wine (Médoc, if possible)
1 L water
1 chicken broth
1 tbsp olive oil
3 shallots
3 leeks
400 g mushrooms
1 garlic clove
1 leaf bay leaf
1 stalk thyme
2 cloves
Associated products
RECIPE STEPS
1
Cut the monkfish fillets into 100g pieces.
Wash the leeks. Cut off the green part and the roots.
- 3 leeks
- 600 g monkfish
2
Place the leeks upright in the chute to slice them using the slicing disc. Set aside.
Wash the mushrooms. Slice them. Set aside.
- 3 leeks
- 400 g mushrooms
3
Pour the fish stock into a pan and bring to the boil.
Lower the heat and poach the pieces of fish for 3 or 4 minutes. Set aside in a warm place.
- 1 L water
- 1 chicken broth
- 600 g monkfish
4
Sauce: fry the shallots, leeks and mushrooms in the oil in a pan for 10 minutes.
- 1 tbsp olive oil
- 3 shallots
- 3 leeks
- 400 g mushrooms
5
Use the main blade to chop the garlic and add to the contents of the pan, along with the bay leaf, thyme and cloves.
Add the wine and reduce the sauce by one third (about 25 minutes). Season with salt and pepper.
- 75 cl red wine (Médoc, if possible)
- 1 leaf bay leaf
- 1 stalk thyme
- 2 cloves
- 1 garlic clove
6
Add the pieces of monkfish to the sauce and simmer for 15 minutes.
Taste and adjust the seasoning if necessary.
7
Serve piping hot with croutons.
