Roasted monkfish with serano, oyster mushrooms and lillet

Roasted monkfish with serano, oyster mushrooms and lillet

Roasted monkfish with serano, oyster mushrooms and lillet

Philippe Guinefolleau, chef of the Hotel de la plage in Cap Ferret recomended this fish dish and goes very well with a refreshing Ginestet 2014 Claire.

Persons

4

Ingredients

  • monkfish tail 1,4kg
  • single cream 20cl
  • lillet rouge, 10cl
  • a handful of oyster mushrooms
  • 4 slices of seranoham
  • salt – pepper

Preparation

Prepare the roasts:

  1. Skin the monkfish, then take out the central bone. Cut the fish into a round shape , a portion of 220 g.
  2. Once your pan is hot, sear the fish very quickly until slight colouring (this will eliminate all the water). Put aside for 15 minutes and let it rest.
  3. Wrap the monkfish in serano ham (thinly sliced) , then put the 4 portions in the oven for 7 minutes at 180°C degrees.

Oyster mushroom and lillet sauce:

  1. Chop the mushrooms into small pieces and cook them in a frying pan with a drizzle of olive oil. Pour about 10 cl of lillet rouge in the pan and let simmer. Add 20 cl of single cream and cook the lot for 5 minutes. Season according to your taste.
  2. On a plate, place the fish and drizzle the creamy sauce over.
Ginestet AOC Bordeaux Clairet 2014

Which wine to choose?

Ginestet AOC Bordeaux Clairet 2014

Robe : brillante aux reflets vermillon.
Nez : expressif, aux accents de fruits rouges, de griottes et de mûres.
Bouche : gourmand, ce vin au style rafraîchissant se montre fruité et expressif.