Original creation by
Samuel ALBERT,
Top Chef 2019 winner,
Restaurant Les Petits Prés, Angers, France
ROASTED MONKFISH
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Chef :
Brand
ROASTED MONKFISH & vanilla rum beurre blanc
INGREDIENTS & PREPARATION
Ingredients
1 monkfish tail of about 800 g
1 shallot
1 clove garlic
2 x 15 cl Black Barrel Mount Gay® rum 43%
20 cl coconut cream
1 tablespoon corn flour
1 vanilla pod
100 g butter
Salt and pepper
1 lime
Step
Cut the monkfish into 4 equal pieces. Add salt and pepper.
In a small casserole with a little butter, cook the monkfish
covered for about 8 minutes.
Add the garlic and shallot, previously chopped.
Deglaze with 15 cl of Mount Gay® rum.
Add the vanilla and the flour, then the coconut cream.
Place a piece of monkfish in the center of a plate.
Finish the sauce by adding the Mount Gay® rum, the butter and
a half lime.
Whisk in white butter.
Cover monkfish with sauce.
Serve with white rice or vegetables.
Video
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