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Roasted monkfish, crispy bacon, parsnip purée, salsify, and buckwheat biscuits

Savory recipes Winter 1+ hour Recette de fête Expert Poêle Sauteuse
Prep time
30 minutes
Cooking time
30 minutes
Serves
10 people

Method

  1. Have your monkfish fillets prepared beforehand at the fish shop
  2. Spread the slices of smoked bacon on a sheet of greaseproof paper, top with the burbot fillets, then roll and tie them up and let them dry on paper towel in the fridge for 12 hours
  3. Peel the salsify, cut each of the pieces so they are the same length, place the pieces in a sauté pan, add the lemon juice, butter, and white chicken stock, and cook covered over low heat.
  4. Cook until the salsify are tender and the juice becomes thick, then season with fleur de sel.
  5. Sweat the chopped onions in a frying pan over low heat, peel and dice the parsnips, chop the garlic, and add to the pan.
  6. Drench with the chicken stock and water and cook covered until the liquid is completely absorbed.
  7. Blend in a blender, add the liquid cream, season as needed, and keep warm
  8. Prepare the buckwheat biscuits: mix the ingredients in a mixer with a beater blade, then use a spatula to arrange circles of the dough on a non-stick baking sheet
  9. Sprinkle with blue poppy seeds and bake at 180°C (360°F) for 8 minutes, then remove from the oven and let cool on a marble surface
  10. Cook and baste the roasted monkfish in a frying pan with some soft butter until golden brown, then set aside and keep warm
  11. Arrange some parsnip purée on a plate, then add some salsify and a drizzle of its cooking juice in the middle
  12. Top with a medallion of roasted monkfish and a buckwheat biscuit
  13. Serve warm and enjoy!

Ingredients

  • 1.3 kg (2.9 lbs) burbot fish
  • 250 g (8.8 oz) smoked bacon
  • 2 kg (4.4 lbs) salsify
  • 70 g (1/3 cup) lemon juice
  • 90 g (3.2 oz) butter
  • 480 g (17 oz) white chicken stock
  • 6 g (1 tsp) salt
  • 90 g (3.2 oz) sweet onion
  • 550 g (19.4 oz) parsnips
  • 10 g (1 tbsp) garlic
  • 220 g (7.8 oz) chicken stock
  • 220 ml (just under a cup) water
  • 120 g (4.2 oz) liquid cream

 

For the buckwheat biscuit:

  • 125 g (4.4 oz) butter
  • 140 g (5 oz) buckwheat flour
  • 120 g (4.2 oz) egg whites
  • 45 g (1.6 oz) superfine sugar
  • 8 g (1 and 1/2 tsp) salt
  • Blue poppy seeds
  • Salt, freshly ground pepper

Utensils

Fry pan

Fry pan

The benefits of cooking with a frying pan

With its round and shallow shape, this versatile utensil allows you to cook to your taste a variety of foods, from steaks to whole fish, burgers, meatballs, and all sorts of sauteed vegetables, pasta or cereals.

Sauté pan

Sauté pan

Why use a sauté pan?

Deeper than a frying pan - and just as versatile, a sauté pan allows you to cook generous portions and complete meals.

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