Atlantic Monkfish Bretonne

What happens when you give a world class chef fennel pollen? He creates pure palate pleasing magic! Chef Bernard Guillas has created many amazing dishes and we can honestly say that not a single recipe comes short of pure delight.

Atlantic Monkfish Bretonne

with Fingerling Potatoes, Wilted Vegetables, and Apple Cider Sauce

Author: Chef Bernard Guillas

Serves 6

Atlantic Monkfish Ingredients

• 2 lbs monkfish, boneless, skinless, membrane removed, cut into 12 medallions
• 1 Tbsp. Salt Free Heaven blend
• 2 Tbsp. unsalted butter

Directions

1. Melt butter in non stick sauté pan over medium-high heat.
2. Season monkfish with Salt Free Heaven.
3. Place in pan. Sear to golden.
4. Turn over.
5. Cook one minute.
6. Set aside. Keep warm.

Fingerling Potatoes Ingredients

• 1 1/2 lbs. fingerling potatoes
• 1 tsp. unsalted butter
• 1 tsp. chopped thyme
• To taste: freshly ground black pepper

Directions

1. Pre-heat oven to 425 °.
2. Wash potatoes.
3. Bring large pot water to boil.
4. Cook potatoes al dente.
5. Drain. Cool.
6. Cut in half.
7. Melt butter in oven proof non -stick pan with thyme over high heat.
8. Add potatoes. Cook until golden.
9. Place seared monkfish on potatoes.
10. Place in oven. Cook 10 minutes or until done.

Apple Cider Sauce Ingredients

• 2 green apples
• 1 Tbsp. lemon juice
• 2 Tbsp. cider vinegar
• 1/2 cup apple cider
• 1/4 cup minced shallots
• 1 sprig thyme
• 1 bay leaf
• 1/4 tsp. coarsely cracked black pepper
• 1 cup chicken stock
• 1/2 tsp. powdered saffron
• 1/4 cup heavy cream

Directions

1. With parisienne scoop or small melon baller remove flesh from apples (18 balls total).
2. Place in bowl of water with lemon juice, to prevent discoloring.
3. In large pot combine cider vinegar, apple cider, shallots, thyme, bay leaf and cracked pepper.
4. Reduce liquid to syrupy consistency.
5. Add chicken stock and saffron.
6. Reduce by half.
7. Strain through fine sieve.
8. Return to pot.
9. Add cream and apples.
10. Reduce by half.

Wilted Vegetables Ingredients

• 2 large carrots, washed, peeled
• 1 large leek, white part only, cleaned well
• 18 small asparagus, peeled
• 1 Tbsp. unsalted butter
• 1/3 cup sauvignon blanc
• 1/4 cup crême fraîche
• pinch cayenne pepper

Directions

1. Julienne carrots and leeks into match sticks.
2. Melt butter in skillet over medium heat.
3. Add asparagus.
4. Sauté 1 minute.
5. Add sauvignon blanc and crême fraîche. Bring to boil.
6. Cook 1 minute.
7. Add leeks and carrots.
8. Cover. Cook 3 minutes.
9. Season to taste with cayenne pepper.

Presentation:

1. 6 sprigs thyme Place potatoes in center of warm shallow pasta plate.
2. Top with two monkfish medallions.
3. Arrange wilted vegetables on top of monkfish.
4. Spoon apple cider sauce around, serve 3 apple balls per plate.
5. Garnish with thyme sprig.

Bon Appetit –
Executive Chef Bernard Guillas
The Marine Room, La Jolla, California