Monkfish cheeks with leek fondue

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Treat yourself to this delicious recipe for monkfish cheeks and leek fondue.

Ingredients for 4 persons :

30 g semi-salted butter
1.2 kg of monkfish cheeks
40 cl of white wine (Muscadet)
200 g small prawns
150 g heavy cream
2 strands of parsley

Leek fondue:

3 leeks
40 g semi-salted butter
Salt, freshly ground pepper

Monkfish cheeks with leek fondue

For the leek fondue:

- Remove the first leaves and part of the green. Wash and finely chop the leek whites. - In a sauté pan, steam in butter for 10 to 15 minutes. Season.

- In a frying pan, melt the butter, make it foamy and brown the monkfish cheeks.

- Place them on the leek fondue. Deglaze with the white wine. Cook over low heat for 5 minutes. Season, then add the small shrimp.

- When serving, bind to the heavy cream. Adjust seasoning.

- Wash and chop the parsley

- Arrange everything in a dish.

Serve with steamed potatoes, brown rice or a vegetable gratin.

Chef's BBA

Leek : To choose it well, prefer a very fresh leek: straight leaves, bright colors and a smooth, fleshy and firm stem are good indicators.

Monkfish : A high quality food, monkfish is appreciated both for its delicious flavor and for its benefits on the body.

Containing omega 3 (polyunsaturated fatty acids), it is also rich in vitamins (especially of group B) and minerals (phosphorus, iron, iodine, magnesium…). Another reason to put it on the menu: it is extremely low in fat, with less than 1% fat.

Recipe: A. Beauvais, Photo: F. Hamel