Monkfish Medallions with Lentils and Chaource Cream

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Michelin Star French Chef Denis Chatelet shares his delicious recipe with us from the French countryside!

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, a 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!

However, 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 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

Servings

Author CHEF DENIS CHÂTELET

Ingredients

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) 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

Instructions

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.
When the onions are transparent, add the lentils. Sautee the lentils with the vegetable mixture for a few minutes, this helps the flavors to meld.
Add chicken broth (1 quart)
Bring to a boil and simmer until the cooking broth is completely evaporated (about 20 min)
Tip from the chef: do not salt the lentils at the beginning of cooking.
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.
Strain the mixture through a fine mesh strainer into a smaller saucepan and then add the remaining ¼ cup of cream. Turn off the 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, and salt the fish.
Once cooked, 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.

To serve:

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.

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