Monkfish Cheeks with Caviar and Champagne Sauce
Monkfish cheeks are delicate, and as we recently had Imperial Golden Caviar available, we thought we would make a rich and silky sauce to accompany the monkfish.
Golden Imperial Caviar is more rare than regular imperial caviar. The size of the eggs is also larger with delicate but intense almond cream flavour and undertones of mushrooms. The colour is truly golden.
We found that the eggs are softer but they burst with flavour once popped in the mouth. The silky Champagne sauce is a rich basis but doesn’t overpower the dish.
Why monkfish cheeks?
Monkfish fillets and tails are delicious and used in a variety of recipes, but monkfish cheeks are boneless, firm and a great choice to pair with other delicate ingredients. Although not shellfish, they are best to compare with scallops.
Try also Monkfish Armoricaine and Choo chee curry with monkfish
Monkfish Cheeks with Caviar and Champagne Sauce
EQUIPMENT (click pictures for details)
Ingredients
- 4-6 pcs monkfish cheeks or medallions
- 30 gr Golden Imperial Caviar
For the champagne sauce
- 1 pc chopped shallot
- 120 ml Champagne brut
- 60 ml fish stock
- 1 tsp lemon juice
- 60 ml cream
- 65 gr cold butter dices
Instructions
Prepare the sauce
- Sweat the shallots in butter until translucent.
- Add the fish stock, ¾ of champagne and reduce to half.
- Add the cream and boil again to reduce to ⅓.
- Whisk in the cold butter parcels.
- Blend the remaining champagne in the sauce with a hand mixer and season to taste with salt and pepper.
- Keep the champagne sauce warm after blending and add ½ caviar.
Finish the dish
- Season the monkfish with salt and pepper and quickly sauté the fish with a tablespoon of olive oil.
- Arrange the caviar champagne butter sauce on the plate with the remaining Gold Imperial Caviar on top of the fish
