Nutrition Facts
4 servings
4
Recipe for Monkfish with a Bordeaux-style sauce, creamy polenta.
Here is a recipe for dogfish in a Bordeaux style, with creamy polenta, excellent for a dinner. This recipe, based on dogfish, carrots, shallots, red wine, fish stock, and polenta, is simple to prepare and very flavorful.
For the fish
800 Rockfish
2 Carrot
2 Shallot
110 Butter
Thyme
Bay leaf
Espelette pepper
Pepper and salt
Chervil
Chives
For the polenta
250 Polenta
15 Liquid cream
5 Olive oil
Vegetable broth
Directions
1
Peel the carrots and shallots. Cut into fine brunoise. Chop a few leaves of chervil and some chives. Sweat in butter. Add thyme and bay leaf.
2
Deglaze with red wine and reduce by three-quarters.
3
Add the broth and reduce again by three quarters.
4
Pour the cream, reduce slightly and whisk in the butter.
5
Roast in the oven at 200 degrees for about 8 minutes (depending on thickness).
6
Make creamy polenta.
7
To finish, plate and garnish with sprigs of chervil and chopped chives.
Ingredients
For the fish
800 Rockfish
2 Carrot
2 Shallot
110 Butter
Thyme
Bay leaf
Espelette pepper
Pepper and salt
Chervil
Chives
For the polenta
250 Polenta
15 Liquid cream
5 Olive oil
Vegetable broth
Directions
Directions
1
Peel the carrots and shallots. Cut into fine brunoise. Chop a few leaves of chervil and some chives. Sweat in butter. Add thyme and bay leaf.
2
Deglaze with red wine and reduce by three-quarters.
3
Add the broth and reduce again by three quarters.
4
Pour the cream, reduce slightly and whisk in the butter.
5
Roast in the oven at 200 degrees for about 8 minutes (depending on thickness).
6
Make creamy polenta.
7
To finish, plate and garnish with sprigs of chervil and chopped chives.
Notes
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