Monkfish à l’agathoise
List of ingredients
Serves eight
2.5 kg of monkfish
1 carrot
1 onion
1 leek
100 g of parsley
1 bulb of garlic
8 potatoes
20 cl of white Noilly-Prat
10 cl of Chablis
20 cl of liquid crème fraîche
1 tsp of Spigol
1 egg yolk
1 tsp mustard
20 cl of olive oil
Sommelier’s tip
Chablis Grand Cru Les Clos
The subtle, complex aromas of Chablis Grand Cru Les Clos are a worthy accompaniment to this dish. Its vivacity and good length on the palate match the elegance of the fish and its creamy sauce.
Method
Wash the potatoes, bring to the boil then cover and cook for 20 to 25 minutes.
Dice the carrot, onion and leek.
Peel the garlic and chop it up along with the parsley.
Cut the monkfish fillets into 3-4 cm cubes. Sauté in a cooking pot with hot olive oil. Season with salt and pepper.
Remove the fillets and sweat the vegetables (carrot, onion, leek) in the same pot. Return the monkfish to the pan, then stir in the Noilly-Prat, Chablis, crème fraîche, garlic, chopped parsley and Spigol. Cook over a low heat for around ten minutes.
Peel the potatoes and cut them into four pieces.
Make the mayonnaise.
Presentation : Arrange the monkfish pieces, potatoes and vegetables on the plates. Bring the sauce to simmering point and add the mayonnaise, whisking vigorously (the sauce must not boil). Check the seasoning. Coat the monkfish pieces with the sauce.
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