Ok… folks this Monkfish Medallions with Lentils and Chaource Cream recipe here is for when you want a hearty, cheat-day meal, AND FOR WHEN YOU WANT TO IMPRESS!!! It’s a great dish for a fancy dinner, special occasion and for the whole family. Even though it has fish, lentils, and vegetables that are good for you, the cheese sauce is not the healthiest!
But it is a delicious recipe that I got from Michelin Star French Chef Denis Chatelet of O Delices Des Papilles in France and it is DELICIOUS!!! I found O Delices Des Papilles in the countryside in France and it was truly was an experience to remember. Thank you Chef Chatelet for sharing the recipe with us!
Tip from the chef: do not salt the lentils at the beginning of cooking.
Monkfish Medallions with Lentils and Chaource Cream
For the preparation of lentils
- 2 cups lentils
- 1 carrot cut (very small cubes)
- 1 onion (finely chopped)
- 1 bouquet garni (thyme, 2 bay or sage leaves, a bunch of parsley)
- 1/2 cup smoked diced bacon
- 2 tbsp butter
- 1 quart (32 oz) of chicken broth
- salt and freshly ground pepper
For the cream of Chaource (If you cannot find Chaource, Camembert is the closest and widely available in the States)
- 1 wheel Chaource or Camembert of .50 pound
- 1 1/4 cups heavy cream
For cooking fish
- 6 pieces monkfish (approximately 5-6 oz each)
- 1 tbsp olive oil
- 4 tbsp butter
For the garnish
- Squash seeds or Sunflower Seeds roast in a dry pan for a few minutes over high heat
In a medium pot, melt the butter, add the bacon and cook until fat is rendered.
Then sweat the chopped onion with the finely chopped carrots, and bouquet garni with the pot covered.
Add chicken broth (1 quart)
Bring to a boil and simmer until the cooking broth is completely evaporated (about 20 min)
While lentils are cooking, remove the crust from the Chaource or Camembert and cut it into small pieces.
In a small saucepan, heat 1 cup of heavy cream over low heat, then add the small pieces of Chaource or Camembert gently whisking to combine.
You can strain mixture through fine mesh strainer into a smaller saucepan and then add the remaining ¼ cup of cream. Turn off heat.
In a nonstick skillet, melt the butter with the olive oil when the butter is hazelnut, sauté the monkfish for about 3 minutes on each side, salt the fish. Once cooked, you can remove the fish and cut the Monkfish into medallions, return to the pan for quick browning in skillet juices.
Turn the burner on low and gently reheat the cream sauce until warm. Using the whisk, stir to combine and keep the heat on the lowest setting.
Season the lentils (salt and pepper if desired, be sure to taste the lentils as the bacon has salt and you might not need much if any additional seasoning.
In a soup plate or pasta bowl, place a nice scoop of lentils in the center of each bowl.
Top with the monkfish medallions.
Using a small ladle, ladle the cream sauce around the lentils.
Top with toasted squash seeds (I used Sunflower Seeds) and immediately serve.
Recipe courtesy of:
Ô DÉLICES DES PAPILLES
11 RUE DU CHATEAU D’EAU
GONCOURT 03 26 72 51 60