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Prepare Monk Fish

  • Monk fish 1.6 kg
  • Salt and Pepper, to taste
  • Butter

Prepare the Vegetables

  • Fava Beans
  • Sunchokes
  • Cauliflower
  • Spring onions, cleaned, whole
  • Green peas

Prepare the Sauce

  • Shallots, diced small 1 ea
  • White Wine 300 ml
  • Light Cream 90 g
  • Egg yolks 100 ml
  • Heavy cream 300 ml

To Serve

  • Grainy Mustard
  • Watercress
  1. Prepare Monk Fish

    Clean and portion the fish

    Season and fry in butter

  2. Prepare the Vegetables

    Clean and cut the vegetables into 1-inch pieces

    Blanch and season the vegetables with a little butter

  3. Prepare the Sauce

    Sweat shallot in butter, add white wine

    Reduce wine until 1/3 cup remains, then add the light cream

    Reduce until the sauce thickens slightly.

    Chill

    Mix the egg yolks with the cold sauce base

    Whisk the heavy cream to soft peaks and mix with the sauce base

  4. To Serve

    Place the sauce on the middle of a plate

    Add vegetables and fish

    Garnish with , watercress and a tsp of grainy mustard.

  5. Nutritionals

    Per Serving: Calories 400, Fat 25g, Sat Fat 14g, Trans Fat 0g, Cholesterol 190mg, Sodium 550mg, Carbohydrate 12g, Fiber 2g, Sugars 5g, Protein 27g
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