Subj : St. Bernard 01 (abbot)
To   : All
From : Dave Drum
Date : Thu Aug 19 2021 13:19:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bernard's Monkfish Bretonne
 Categories: Vegetables, Sauces, Seafood, Wine, Dairy
      Yield: 4 Servings
 
MMMMM---------------------WILTED VEGETABLES--------------------------
      1 lg Leek; white only
      2 lg Carrots; washed, peeled
    1/2 lb Fingerling potatoes; washed
      2 tb Unsalted butter
    1/3 c  Sauvignon blanc
      3 tb Crème fraîche
     18 md Asparagus, peeled
           Salt & fresh ground pepper

MMMMM--------------------------MONKFISH-------------------------------
    1/4 c  Cider vinegar
    1/2 c  Apple cider
    1/4 c  Minced shallots
      1    Sprig thyme
      1    Bay leaf
    1/2 tb Cracked black pepper
      1 c  Chicken stock
    1/2 c  Heavy cream
      2    Gala apples; cored, diced
      2 tb Apple brandy
      4    (6 oz ea) monkfish fillets,
           - boneless, skinless
           Salt & fresh ground pepper
      1 ts Thyme leaves
      2 tb Unsalted butter

MMMMM------------------------PRESENTATION-----------------------------
      4 sl Apple wood smoked bacon;
           - cooked crisp, warm
      4    Sprigs thyme
 
  FOR WILTED VEGETABLES: Cut leek and carrots into 3" long
  matchsticks. Wash leeks. Transfer to colander. Quarter
  potatoes lengthwise. Melt butter in non-stick skillet
  over medium heat. Add potatoes. Season with salt and
  pepper. Cook 3 minutes, turning occasionally. Add leeks
  and carrots. Cook 1 minute. Add sauvignon blanc and
  crème fraîche. Bring to simmer. Place asparagus on top.
  Cover. Cook 2 minutes or until asparagus are al dente.
  Turn off heat. Adjust seasoning.
  
  FOR MONKFISH: Set oven @ 400ºF/205ºC. Add cider
  vinegar, apple cider, shallots, thyme sprig, bay leaf
  and cracked pepper to saucepan. Reduce liquid to syrupy
  consistency. Add chicken stock, cream and apples. Bring
  to simmer. Reduce by half. Using immersion blender,
  puree until smooth. Strain through fine sieve. Return to
  saucepan. Stir in brandy. Season with salt and pepper.
  Keep warm. Season monkfish with salt, pepper and thyme.
  Melt butter in deep skillet over medium high heat until
  golden brown. Roast monkfish 2 minutes on each side.
  Place skillet in oven. Cook 3 minutes or until monkfish
  is opaque in center and slightly underdone.
  
  TO PRESENT: Arrange vegetables in center of warm serving
  plate. Top with monkfish. Spoon apple cider sauce
  around. Garnish with bacon and thyme sprig.
  
  Bon Appetit!! Executive Chef Bernard Guillas
  
  Serves 4
  
  RECIPE FROM: http://www.chefbernard.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Food is an important part of a balanced diet.
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