A world seafood creation centered on monkfish: grilled medallions with firm, pearlescent flesh, spooned with a crab, Gruyere, and paprika Thermidor sauce. The simple, savory garnish supports the fish without overpowering it.
Ingredients
- 360 g trimmed skinless monkfish fillet
- 90 g pasteurized or fresh crabmeat
- 45 g aged Gruyere, grated
- 80 g full-fat creme fraiche
- 120 ml ready-to-use fish stock
- 60 ml ready-to-use brown stock
- 1 piece shallot
- 70 ml dry white wine
- 2 tbsp extra-virgin olive oil
- 25 g unsalted butter
- 1 tsp smoked sweet paprika
- 1 pinch ground cayenne pepper
- 1 tsp Dijon mustard
- 1 tsp mild hot sauce
- 1 piece red bell pepper
- 1 piece portobello mushroom
- 1 clove fresh garlic
- 1 piece unwaxed lemon
- 0.25 bunches fresh flat-leaf parsley
- to taste fine salt
- to taste freshly ground black pepper
Method
- Remove the monkfish from the refrigerator, pat it thoroughly dry, and trim away any remaining gray membrane with a paring knife. Season lightly with salt and let rest at room temperature for 15 minutes: the surface should look matte and dry, which ensures a good sear.
- Prepare the side: cut the bell pepper and portobello into even pieces, then saute them in a skillet over medium-high heat (around 350 °F / 180 °C) with a splash of the olive oil for 6 to 7 minutes, until the pepper begins to soften and the mushroom releases its moisture.
- Add the crushed garlic to the vegetables, season with salt and pepper, and continue cooking over medium heat for 2 to 3 minutes until the pepper edges are tender and lightly browned. Cover and keep warm off the heat.
- Start the Thermidor base: melt the butter in a small saucepan over low-medium heat (around 230 °F / 110 °C), add the finely minced shallot, and sweat for 3 minutes until translucent without browning.
- Add the paprika and cayenne to the saucepan and stir for 30 seconds to toast the spices. Pour in the white wine and simmer over medium heat for 4 to 5 minutes, until nearly syrupy and reduced to a thin glaze at the bottom of the pan.
- Add the fish stock and brown stock, then let reduce at a steady simmer (around 195 °F / 90 °C) for 6 to 8 minutes, until reduced by half and coating the back of a spoon.
- Lower the heat to low and stir in the creme fraiche, Dijon mustard, and mild hot sauce. Heat gently over very low heat (around 175 °F / 80 °C) without letting it boil for 2 minutes, until smooth and well blended.
- Fold the crabmeat into the sauce and warm through over very low heat for 2 minutes. Stir in part of the Gruyere to bind for 1 minute, then take off the heat and adjust the seasoning with salt, pepper, and lemon juice.
- Heat a cast-iron grill pan over high heat until it reaches around 425 °F / 220 °C. Lightly oil the monkfish, then sear without moving for 3 to 4 minutes, until deep, golden grill marks form on the first side.
- Flip the monkfish and cook over medium heat for another 3 to 4 minutes while basting, until a probe thermometer reads 130 °F / 54 °C at the center, with flesh that is opaque around the edges and still slightly pearlescent in the middle.
- Transfer the monkfish to a warm plate and let rest for 4 minutes under a loose tent of foil to relax the flesh and bring the internal temperature up to 133-136 °F / 56-58 °C.
- Preheat the oven broiler to 465 °F / 240 °C. Pour the Thermidor sauce into a small gratin dish, scatter the remaining Gruyere over the top, and broil for 3 to 4 minutes, until bubbling with nicely browned spots.
- Arrange a warm bed of the vegetable mixture in the center of the plate, set the rested monkfish on top, then spoon the broiled crab sauce over the fish. Finish with flat-leaf parsley leaves, a squeeze of fresh lemon juice, and freshly ground black pepper.
- Serve immediately while the monkfish is piping hot and the cheese crust remains crisp and bubbling.
Nutrition
Per serving
- Energy
- 704 kcal
- Protein
- 48.96 g
- Carbohydrate
- 15.03 g
- Fat
- 47.84 g
- Fibre
- 5.3 g
- Calcium
- 342.29 mg
- Iron
- 1.97 mg
- Magnesium
- 52.31 mg