Tournedos of monkfish, Rossini style


  • 2 Duos of block of duck Foie Gras (4 x 40g)
  • 600 g monkfish fillet
  • 1 small courgette
  • 1 carrot
  • 1 egg
  • 1 tablespoon flour
  • A knob of butter
  • Olive oil
  • 10 cl fish stock base
  • 5 cl fresh cream
  • Sauce thickener
  • To decorate: onion sprouts


Vegetable patties

Grate the courgette and carrot into a salad bowl, add the egg and flour and some salt and pepper. Mix well into a smooth paste, with no lumps.

Use two large tablespoons to shape 4 vegetable patties and then fry them in some oil in a frying pan. Remove the patties from the pan when they are nicely browned.


Cut the monkfish fillet into 4 equal parts, season with salt and pepper and pan-fry in olive oil.

Once the monkfish fillets are cooked through and browned, take them out of the pan and set aside on a plate.

In a saucepan, cook the cream, fish stock base and sauce thickener on a low heat.

Prepare the plates, placing a vegetable patty, then a fillet of monkfish on top and finishing with a slice of Foie Gras. Pass the plates briefly under the grill in the oven.

Finalise your presentation by putting a few onion sprouts on top of the Foie Gras and adding a little sauce.

Serve immediately.


To form nice round vegetable patties, cut them with a pastry cutter after they are cooked.


The monkfish can be replaced by cod.

The official Foie Gras magazine.
Foie Gras production channels, golden rules for savouring Foie Gras, recipes by leading chefs...

Information on the production of web-footed birds for foie gras from the National federation of foie gras producers

Discover a selection of the best Alsatian wines

Regional association of food industries with a 100 member companies in the food production and processing industry

9 Alsatian have joined together to fly the flag for Alsatian gastronomy, tradition and conviviality