tournedos-de-lotte-facon-rossini

Tournedos of monkfish, Rossini style

Ingredients

  • 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

Directions

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.

Monkfish

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.

Tip:

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

Suggestion:

The monkfish can be replaced by cod.

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