I really like Monkfish cuisine, it is uncluttered and full of flavours and fragrances. For those who love Wharf. This week, I had the chance to spend the day at his house in good company, with my team. On the program, the realization in teams of one of its recipes, roast monkfish in risotto.
INGREDIENTS:
100 Grms – Arborio type risotto…
½ Liter – Fish stock
40 Grms – Unsalted utter
1 Kilo – Monkfish
1 Tsp – Olive oil
1 Nos – Pomelo
10 Springs – Fresh Mint leaves
1 Nos – Cumbava
40 Grms – Bottarga
3 Nos – Grapefruits
1 Nos – Red onion
50 ml – Dry white wine
40 Grms – Butter
3 Tbsp – Olive oil
2 Nos – Garlic cloves
1 Nos – Bay Leaves
PREP:
Prepare the homemade (click) or reconstituted fish stock and heat it.
Chop onion very finely. Put 15g of butter in a sauté pan, heat. When it is melted, add the chopped onion and let it cook without coloring for 5 minutes.
Chef Damien’s tip, with whom I had the chance to team up: To prevent the onion from colouring, add a tablespoon of water, or even two during cooking.
Wet with 5cl of dry white wine, let evaporate, then add the rice, and cook for another 2 to 3 minutes. The rice should take on a pearly color.
Then wet with a ladle of fish stock and let heat until evaporated. Continue ladle by ladle, until the risotto is cooked. Allow about 18 minutes. Add 25 gr of butter when the risotto is cooked and mix quite vigorously (mantecare say the Italians). This will bring a creamy consistency to the dish. Finish by adding a few zest of combative or even a little grated poutargue if you like.
Prepare the pomelo: Peel it raw and take some supremes that either you cut into small dice, or that you slice very finely.
Prepare the sauce: Squeeze the juice of 3 grapefruits. Filter the juice in a small colander to remove the small filaments of the flesh and any remaining seeds. Pour into a saucepan and reduce over high heat for about ten minutes.
Let cool then add olive oil to taste, 4 chopped fresh mint leaves (It is indicated 10 in Michel’s recipe, but we used less). The vinaigrette is quite acidic, it’s normal (it’s too good with the rest).
Prepare the monkfish. Either your fillet has been prepared by the fishmonger, or you will have to stick to it yourself.
The goal is to have the biggest song possible because of drum roll….
Chef Damien’s tip: You have to be able to roast the largest piece of monkfish possible in relation to the desired quantity. If you cut the individual pieces at the start, you are more likely to miss cooking and get a rubbery monkfish.
So we cook whole and cut afterwards. Understood? ^ – ^
Salt your fish and pour 3 tablespoons of olive oil into a pan. Add 2 cloves of garlic to a shirt (unpeeled), 1 bay leaf and 1/4 coarsely chopped onion. Gently place the monkfish fillet on it and let it colour. When it is well colored, turn it over and make it color again on the other side.
Preheat the oven to 80 ° C.
When it is well colored on all sides, …
Put it in the preheated oven and leave it for a few minutes, enough time to finish preparing the risotto. Here, with top-quality All-Clad stoves, we didn’t even have to take that step. We made this recipe to test their equipment, I’ll tell you more about it. The monkfish, therefore, finished cooking quietly thanks to the heat kept by the pan.
It only remains to prepare: Place thin slices of pomelo at the bottom of the soup plate, add the rice, put a piece of monkfish on top, coat with vinaigrette, and finally add a few thin strips of poutargue
