BY JACQUES BERTRAND,
LES CEDRES, GRANGES-LES-BEAUMONT
Ingredients
1 kg monkfish
4 sheets of ravioles
1 bouquet garni and seasoning (thyme, bay lead, parsley, leek, onion, carrot),
1 dl white wine
2 dl cream
1 soup spoon of chopped fresh herbs (basil, parsley or tarragon).
Recipe
Remove the skin of the monkfish and fillet it.
Cut each fillet into 8 round médaillons and set aside in a refrigerator.
Put the bones and the skin in a pan with 2 dl of water, bring to the boil and skim.
Add the herb seasoning and simmer for half an hour before draining through a wire sieve. Keep hot.
Using a large non-stick frying pan, quickly fry the monkfish médaillons for a minute on each side.
Add the fresh herbs, the white wine, the 2dl of fish stock and the cream and simmer for 5 minutes.
Just before serving, cook the ravioles for 30 seconds in the fish stock then finish cooking by adding them to the monkfish in the pan.
Combine
the two and serve immediately; this dish must be eaten hot.
Recipe
Remove the skin of the monkfish and fillet it.
