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Monkfish Blanquette with Duchesse Potatoes

Monkfish in a creamy stock sauce served alongside piped mounds of smooth, golden-brown baked mashed potatoes.

Dinner Seafood Potatoes French Monkfish Creamy

Estimated Nutrition

Calories

760.7

kcal / serving

3042.8 kcal total

Carbs

26.4g

per serving

105.6 g total

Fat

48.1g

per serving

192.4 g total

Protein

59.1g

per serving

236.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

For the potatoes

piece

Egg Yolks

Free-range, for the potatoes

Butter

For the sauce, plus extra for frying

piece

Egg Yolks

Free-range, for the sauce

250

GrainsCereals

Liquids

NutsSeeds

To taste

Freshly ground, to taste

tbsp

Tarragon Leaves

Seafood

Monkfish Fillet

Cut into large chunks

Vegetables

piece

Baking Potatoes

Large

110

Baby Onions

Peeled

110

Button Mushrooms

Quartered

Method

Preheat the oven to 200°C.

Bake the potatoes for 75 minutes until tender.

Scoop out the potato flesh and pass it through a fine sieve into a bowl.

Beat the potato into a fluffy purée and mix in 25g butter and 3 egg yolks.

Season with salt and pepper, pipe pyramids onto a tray, and bake for 10 minutes.

Simmer 1 litre of fish stock in a large sauté pan.

Poach the monkfish chunks in the stock for 5 minutes and then set aside.

Melt 25g butter in a saucepan and stir in the flour to form a paste.

Whisk the poaching stock gradually into the flour mixture.

Sauté onions and mushrooms in a frying pan until lightly coloured and add to the sauce.

Add the monkfish back to the sauce and return to a simmer.

Whisk 4 egg yolks and 250ml cream together and gradually whisk into the hot sauce.

Remove from heat, whisk for 2 minutes, and stir in the tarragon.

Serve the blanquette with a few duchess potatoes and extra tarragon.

made with
a toodle. project