Traditional recipes

Monkfish and Savoy cabbage gratin recipe

Monkfish and Savoy cabbage gratin recipe

  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • White fish
  • Monkfish

The delicate flavour of the monkfish is balanced out by the crunchy Savoy cabbage, all baked to a gratin.

1 person made this

IngredientsServes: 4

  • 600g monkfish
  • 1 onion
  • 300g Savoy cabbage
  • 4 tablespoons extra virgin olive oil
  • salt and pepper to taste
  • 120ml dry white wine
  • 4 ripe tomatoes
  • basil leaves

MethodPrep:20min ›Cook:30min ›Ready in:50min

  1. Preheat the oven to 180 C / Gas 4.
  2. Rinse and carefully pat dry the monkfish with kitchen paper.Cut the fish into little pieces.
  3. Chop the onion into thin rounds. Clean, wash and take off the outer leaves of the Savoy cabbage. Cut the cabbage into thin strips.
  4. Heat up 4 tablespoons of oil in a saucepan. Add the onion and cook until wilted but not browned. Add the fish and the cabbage and season with salt and pepper. Pour the white wine over the fish and let it simmer for 10 minutes. Peel and finely chop the tomatoes and add them to the fish. Continue cooking over medium heat for another 5 minutes. Pour the fish mixture in a baking dish.
  5. Bake in the preheated oven until the cabbage is golden and crunchy, about 10 minutes.
  6. Take the fish out of the oven and serve on individual plates, garnishing with basil leaves.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

This is a beautiful dish as monkfish is very meaty it stood up well with the Savoy cabbage. The fishmonger was almost embarrassed at the price of monkfish at £23 a kilo so he recommended monkfish cheeks (£12 a kilo) and after removing the thin film of skin on the cheeks they cut lovely to make this exceptional dish.Congrats Debs on the recipe-18 Nov 2017


Foie Gras in Savoy Cabbage

Famed chef Alain Senderens came to Restaurant Lucas Carton in 1985, and has been setting the standards for fine cooking since that time. Note how few ingredients are used in this recipe, a starter consisting of packets of foie gras. Yet each ingredient is the peak of perfection, resulting in a meltingly rich appetizer.

Ingredients

Instructions

A day ahead: Place the foie gras on a work surface and open the lobes. Pull off any skin. Starting at the large lobed end, tease up the end of the largest vein with the tip of a small knife. Holding the vein with between your finger and the knife, pull it gently away from the foie gras until it lifts the entire vein network. Separate and lift away the veins. Season the foie gras lightly with fleur de sel, wrap with cheesecloth, and refrigerate 24 hours. Return to room temperature before proceeding with the recipe.

Bring a large pot of lightly salted water to a boil and add the cabbage leaves. Bring back to a full boil and cook 30 seconds. Remove the leaves with tongs and submerge immediately in ice water for 30 seconds to stop the cooking and preserve the color. Remove from the ice water and spread out on a large towel. Carefully blot the leaves dry all over, changing the towel as necessary. Cut out the thickest portion of the central rib and discard.

Unwrap the foie gras and place on a work surface. With a sharp knife, trim the end, then cut four 1-inch-thick slices diagonally through the foie gras, cleaning the knife between each cut.

Place one slice of foie gras in the center of a cabbage leaf. Bring the leaf up and over the foie gras, tucking it under. Fold in the two sides, then roll the remaining portion of the leaf around the packet to seal. Set aside repeat with the remaining foie gras and cabbage leaves.

Place the foie gras packets on a rack over hot water in a steamer. Do not let then touch the water. Cover and steam 12 to 15 minutes, depending on size. Remove the packets from the steamer and place them on a towel. Blot dry.

To serve: Grind the peppercorns and place a small mound of freshly ground pepper to one side on each warmed serving plate. Place an equal mound of fleur de sel beside each mound of pepper. Place a foie gras packet in the center of each plate.


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