Ingredients

  • 900 grams monkfish skinned and filleted
  • Court bouillon
  • 1100 milliliters water
  • 5 tablespoons white wine vinegar
  • 100 grams carrot sliced
  • 150 grams onion sliced
  • 30 grams parsley
  • 1 bay leaf
  • 1 stalk celery
  • 6 black peppercorns
  • ¼ teaspoon salt
  • Herby Hollandaise
  • 1 shallot finely chopped
  • 1 sprig tarragon
  • 1 sprig parsley
  • 4 tablespoons white wine vinegar
  • 6 white peppercorns
  • 1 bay leaf
  • 2 egg yolks
  • 110 grams butter, unsalted
  • pinch salt

Directions

1. Combine all court bouillon ingredients into a saucepan and bring to the boil. Simmer for 30 minutes. Strain and cool the liquid.
2. Meanwhile make hollandaise.Put shallot, tarragon, parsley, wine vinegar, peppercorns and bay leaf into a small saucepan and simmer until liquid reduced to 1 tablespoon. Strain, reserving herbs. Chop the herbs finely to give 2 tablespoons.
3. Add yoks into small heatproof bowl with 2/3T of reduction. Place bowl in barely simmering water and whisk until thickened. Add lumps of butter. Season to taste with salt. Add 2 tablespoons of herbs. Keep warm while fish cooks.
4. Put the fish into a saucepan, skin side up, and pour over the court couillon. Cover with cartouch and then lid and bring slowly to simmering point, then reduce heat until it barely moves: it must NOT boil. Poach the fish for 10 minutes.
5. Lift out fish. Remove any remaining skin or bones.
6. Slice fish and arrange on a warmed serving dish. Coat with herby hollandaise and garnish with chervil.

Notes
Serving Ideas:Original serves 4.


Categories
Fish, main course
Keywords
Fish, main course
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