Monkfish cheeks with leek fondue
Serves 4
Ingredients
• 30 g lightly salted butter
• 1.2 kg monkfish cheeks
• 40 cl white wine (Muscadet)
• 200 g small prawns
• 150 g thick cream
• 2 sprigs parsley
Leek fondue :
• 3 leeks
• 40 g lightly salted butter
• Salt
• Ground pepper
1 – For the leek fondue: remove the outer leaves and some of the green portion. Wash and finely chop the leek whites. Stew in a frying pan in some butter for 10 to 15 minutes. Season.
2 – Melt some butter in a pan until foaming then add the monkfish cheeks to brown.
3 – Place on the leek fondue. Deglaze with white wine. Cook over a gentle heat for 5 minutes. Season, then add the small prawns.
4 – Blend with the thick cream when serving. Adjust the seasoning.
5 – Wash and chop the parsley.
6 – Arrange all elements on a plate. Serve with steamed potatoes, brown rice or a vegetable gratin.
