Fish — dried or fresh
Monkfish Cheeks with Vin Jaune and Morels
Monkfish cheeks, tender and generous, marry beautifully with the power of vin jaune and the finesse of morels. A herby cream sauce wraps this rustic dish in elegant softness.
- Serves
- Serves 4
- Preparation
- 1 hr 15 mins
- Cooking
- 3 mins
Ingredients
Method
Prepare the monkfish cheeks: check that one side is properly trimmed. Turn them over and, with a very sharp knife, lift the fine greyish skin on the other side by pulling gently. This membrane would make the flesh tough to eat.
Put the cheeks in a bowl and cover them completely with cold milk. Leave for an hour. Rinse the morels thoroughly under plenty of water, then soak them in cold milk for the same length of time.
Drain the cheeks carefully and pat dry with kitchen paper. Heat a mixture of olive oil and butter in a sauté pan. Sear the cheeks in small batches so they brown evenly on both sides.
Add the sliced shallots to the pan and let them soften for a few minutes. Deglaze with the vin jaune, then add the dehydrated fish stock and lemon juice.
Season with salt, pepper and a pinch of grated nutmeg. Add the aromatic herbs, the drained morels and the sliced button mushrooms. Simmer for three minutes.
Carefully remove the monkfish cheeks with a slotted spoon and keep them warm. Reduce the cooking juices, then pour in the single cream and let thicken until you have a lovely velvety sauce.
Return the cheeks to the sauce for a minute to reheat. Serve immediately with golden grilled croûtons.