Monkfish Petals with HB cream of pastis
Ingredients
For 4 people
• 500 g of monkfish tail
• 50 cl of liquid crème fraîche
• 1 tablespoon of dehydrated veal stock
• 5 cl of HB pastis
• 1 small dose of saffron
For the bouillon:
• 1 carrot
• 1 onion
• 1 garlic clove
• 1 tomato
• 1 bunch of herbs (bouquet garni)
• 1 branch of fennel
• ½ lemon
• 1 liter of water
• 5 cl of HB pastis
Preparation
Recipe by F. Grisolle, "Bello Visto" Restaurant in Lurs.
Bring all of the bouillon ingredients to a boil for 30 mins. then poach the monkfish for 10 mins. Then remove the fillets and cut them into rounds approximately 5 mm thick. Place them in a circle in the center of a large plate. To enrich the dish, you may also add braised gourmet peas. Keep warm.
For the sauce, heat the cream with the veal stock powder mixed with a whisk. Reduce until thickened. Add 5 cl of HB pastis. Season with the small dose of saffron and some salt and pepper.
Place sauce on the fish and serve immediately.
© photo : Bello Visto
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Only available in France