Print Options:

Recipe for Monkfish with a Bordeaux-style sauce, creamy polenta.

Yields4 ServingsPrep Time30 minsCook Time50 minsTotal Time1 hr 20 mins

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.

Nutrition Facts

0 servings

Serving size

4

thTH
thTH en_USEN