Continuing with recipes from The Complete Robuchon, the next dish I made was a monkfish with garlic and fennel cream, which Robuchon called lotte à l’ail, crème de fenouil.
2 (10oz) monkfish fillets
5 cloves garlic
3 tablespoons plus 1/2 tablespoon plus 2 teaspoons butter, chilled
10 sprigs thyme
1 large onion (cut into 1/4 inch rounds)
1 large fennel bulb (cut into 1/4 inch rounds)
1 cup dry white wine
2/3 cup crème fraîche
Since I would be baking the fish, I wanted to stuff it with garlic so the meat would come out properly flavored. In order to do this I had to boil the de-germed garlic for 10 minutes first. To remove the garlic germ you first cut the clove in half.
I am exploring many of the recipes in Joel Robuchon’s 2008 book, The Complete Robuchon. What fascinates me the most is trying recipes for dishes that I normally only see in top restaurants like Robuchon’s L’atelier de Joel Robuchon. The first of such dishes I attempted was his rendition of pan fried foie gras slices, entitled foie gras en tranches, poêlé. The ingredients he recommends are as follows.
Seasoning blend (equal parts ground nutmeg, ginger, cinnamon, and cloves)
Fleur de sel (French sea salt) and Pepper (4 to 1 ratio)
Foie gras slices (about 2oz each)