Roasted monkfish, crispy bacon, parsnip purée, salsify, and buckwheat biscuits
- Have your monkfish fillets prepared beforehand at the fish shop
- 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
- 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.
- Cook until the salsify are tender and the juice becomes thick, then season with fleur de sel.
- Sweat the chopped onions in a frying pan over low heat, peel and dice the parsnips, chop the garlic, and add to the pan.
- Drench with the chicken stock and water and cook covered until the liquid is completely absorbed.
- Blend in a blender, add the liquid cream, season as needed, and keep warm
- 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
- 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
- Cook and baste the roasted monkfish in a frying pan with some soft butter until golden brown, then set aside and keep warm
- Arrange some parsnip purée on a plate, then add some salsify and a drizzle of its cooking juice in the middle
- Top with a medallion of roasted monkfish and a buckwheat biscuit
- Serve warm and enjoy!
- 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
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.
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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