taken from ricardo.
the side is couscous.
Ingredients
Beurre manié
2 tablespoons (30 ml) butter, softened
2 tablespoons (30 ml) flour
Glazed Onions
1 cup (250 ml) white pearl onions
2 teaspoons (10 ml) butter
2 teaspoons (10 ml) sugar
4 slices bacon, chopped
4 cups (1 litre) mushrooms, sliced
2 shallots, chopped
1 teaspoon (5 ml) butter or
1 teaspoon (5 ml) oil
1 cup (250 ml) white wine
1 1/2 cups (375 ml) chicken broth
2 bay leaves
2 sprigs thyme
1 1/2 lbs (675 g) monkfish fillet, skin removed, cut into cubes
1/4 cup (60ml) 35% cooking cream
2 egg yolks
2 teaspoons (10 ml) lemon juice
Select all
Add to my grocery list
Preparation
Beurre manié
In a bowl, combine the butter and flour. Set aside.
In a saucepan, bring the water to a boil and blanch the onions for 1 minute. Drain. Peel under cold running water. In a skillet, cook the butter and sugar. Add the onions and caramelize over medium heat for about 5 minutes. Set aside.
In the same skillet, brown the bacon. Add the mushrooms and cook for about 3 minutes or until the mushrooms are golden brown. Season with salt and pepper. Set aside with the onions.
In a saucepan, soften the shallots in the butter. Add the wine, broth, bay leaf and thyme. Bring to a boil. Add the monkfish pieces and cook over low heat for about 5 minutes or until the fish is cooked. Remove the fish from the broth and set aside.
Whisk the butter mixture into the sauce. Cook over high heat until it thickens.
Put the fish, onions, bacon and mushrooms back into the pan and heat throughout.
In a bowl, combine the cream and egg yolks. Add to the stew, stirring gently. Add a few drops of lemon juice and serve. Serve with rice and vegetables.
the side is couscous.
Ingredients
Beurre manié
2 tablespoons (30 ml) butter, softened
2 tablespoons (30 ml) flour
Glazed Onions
1 cup (250 ml) white pearl onions
2 teaspoons (10 ml) butter
2 teaspoons (10 ml) sugar
4 slices bacon, chopped
4 cups (1 litre) mushrooms, sliced
2 shallots, chopped
1 teaspoon (5 ml) butter or
1 teaspoon (5 ml) oil
1 cup (250 ml) white wine
1 1/2 cups (375 ml) chicken broth
2 bay leaves
2 sprigs thyme
1 1/2 lbs (675 g) monkfish fillet, skin removed, cut into cubes
1/4 cup (60ml) 35% cooking cream
2 egg yolks
2 teaspoons (10 ml) lemon juice
Select all
Add to my grocery list
Preparation
Beurre manié
In a bowl, combine the butter and flour. Set aside.
In a saucepan, bring the water to a boil and blanch the onions for 1 minute. Drain. Peel under cold running water. In a skillet, cook the butter and sugar. Add the onions and caramelize over medium heat for about 5 minutes. Set aside.
In the same skillet, brown the bacon. Add the mushrooms and cook for about 3 minutes or until the mushrooms are golden brown. Season with salt and pepper. Set aside with the onions.
In a saucepan, soften the shallots in the butter. Add the wine, broth, bay leaf and thyme. Bring to a boil. Add the monkfish pieces and cook over low heat for about 5 minutes or until the fish is cooked. Remove the fish from the broth and set aside.
Whisk the butter mixture into the sauce. Cook over high heat until it thickens.
Put the fish, onions, bacon and mushrooms back into the pan and heat throughout.
In a bowl, combine the cream and egg yolks. Add to the stew, stirring gently. Add a few drops of lemon juice and serve. Serve with rice and vegetables.
