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March 5, 2009
Uncategorized

Monkfish_final

By | March 5, 2009
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  • The Poor Man's Lobster

    By March 5, 2009

    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

    Salt

    Pepper

    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.

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