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LOCATION: Recipes >> Fish >> Monkfish 02

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Lotte a la Jacques

monkfish
butter (french prefarably)
cooking oil (as neutral as possible)
flour
roasted sesame seeds
sesame oil
1/2 glass white wine
1/2 a lemon
thyme
salt especially the "Fleur de Sel de Guerande"
mesclun
tomato

Slice the monkfish filets in small medallions of about 1/2 inch
thick (allow 2 or 3 per person depending if is is served as a main
course or as an appetizer), coat them in the flour first, then with
the roasted sesame. Peel the tomato and cut it into small dice.
Wash the salad.

Place a spoonful of butter and a little cooking oil in a warm pan.
When hot , place the monkfish in the pan, add the thyme leaf, turn
over to the other side when 1/2 cooked, and cooked until the flesh
is fully cooked (but do not over cook .. must be still firm).

Arrange the cooked medallion of monkfish on a couple of salad
leaves that were rolled in sesame oil and sprinkled with a little
sesame seeds while keeping the pan on the hot flame to reduce the
cooking juices, add both the wine and 1/2 a lemon, the diced tomato
and reduce for about a minute till everything is thickened but the
tomato cubes are still cubes (not puree!). Arrange the new potatoes
on the plate and pour the reduction over the medallions of monkfish,
add a dash or two of the Sesame oil, sprinkle the entire plate with
the "Fleur de sel" ...... et voila!

Serve with small steamed new potatoes finished to cook very slowly
in a covered pan with warm butter with a crushed thyme leaf.

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