Fish / shellfish

Monkfish cheeks with leek fondue


Treat yourself to this delicious recipe for monkfish cheeks and leek fondue.

Ingredients for 4 persons :

  • 30 g semi-salted butter
  • 1.2 kg of monkfish cheeks
  • 40 cl of white wine (Muscadet)
  • 200 g small prawns
  • 150 g heavy cream
  • 2 strands of parsley

Leek fondue:

  • 3 leeks
  • 40 g semi-salted butter
  • Salt, freshly ground pepper

Monkfish cheeks with leek fondue

For the leek fondue:

- Remove the first leaves and part of the green. Wash and finely chop the leek whites. - In a sauté pan, steam in butter for 10 to 15 minutes. Season.

- In a frying pan, melt the butter, make it foamy and brown the monkfish cheeks.

- Place them on the leek fondue. Deglaze with the white wine. Cook over low heat for 5 minutes. Season, then add the small shrimp.

- When serving, bind to the heavy cream. Adjust seasoning.

- Wash and chop the parsley

- Arrange everything in a dish.

Serve with steamed potatoes, brown rice or a vegetable gratin.

Chef's BBA

Leek : To choose it well, prefer a very fresh leek: straight leaves, bright colors and a smooth, fleshy and firm stem are good indicators.

Monkfish : A high quality food, monkfish is appreciated both for its delicious flavor and for its benefits on the body.

Containing omega 3 (polyunsaturated fatty acids), it is also rich in vitamins (especially of group B) and minerals (phosphorus, iron, iodine, magnesium…). Another reason to put it on the menu: it is extremely low in fat, with less than 1% fat.

Recipe: A. Beauvais, Photo: F. Hamel

Video: Halibut Cheeks with creamed leeks. Fishermans Market (October 2020).