Pan-Seared Monkfish Cheeks Blanquette Style
This dish features tender monkfish cheeks that are pan-seared to a golden brown perfection. The cheeks are served in a classic "blanquette" style, which involves a creamy white sauce made from a velouté base, enriched with cream and a hint of lemon juice. The sauce is typically flavored with a bouquet garni (a bundle of herbs) and sometimes mushrooms and pearl onions. The result is a delicate and rich dish that highlights the unique texture and flavor of monkfish cheeks, complemented by the smooth and aromatic blanquette sauce.
Ingredients
- 21.16 oz Monkfish cheeks
- 3.53 oz Bacon
- 2 Carrots
- 4.41 oz Pearl onions
- 4.41 oz Button mushrooms
- 1.06 oz Butter
- 8.82 oz Basmati rice
- 2 Bouillon cubes
- 2 tbsp Grape seed oil
- Salt to taste
- Pepper to taste
Instructions
- Peel and halve the pearl onions. Peel and slice the carrots into thin rounds. Quarter the mushrooms.
- Bring 1 quart of water to a boil with the bouillon cubes. Add the carrots, onions, and mushrooms. Cook covered for 10 to 15 minutes until tender.
- Cook the rice in a rice cooker according to the manufacturer's instructions or boil for 11 minutes in a pot of boiling water.
- Brown the diced bacon in a sauté pan with a pat of butter. Remove, then add 0.53 oz of butter and the oil to the pan, and brown the monkfish cheeks, seasoning with salt and pepper. Return the bacon to the pan.
- Stir the remaining butter into the rice and mix well. Serve each plate with a portion of rice, a mix of vegetables with some broth, and top with the monkfish cheeks and bacon.
Video
Notes
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