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.

monkfish cheeks with champagne sauce

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 champagne sauce

Monkfish Cheeks with Caviar and Champagne Sauce

Monkfish cheeks which are firm are a great choice to pair with these delicate ingredients.
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Prep Time 45 mins
Cook Time 15 mins
Total Time 1 hr
Course Fish & Seafood
Cuisine French
Servings 2 people
Calories 413 kcal

EQUIPMENT (click pictures for details)

Saucepan
Whisk
Teflon pan

Ingredients
 
 

  • 4-6 pcs monkfish cheeks or medallions
  • 30 gr Golden Imperial Caviar

For the champagne sauce

Instructions
 

Prepare the sauce

  • Sweat the shallots in butter until translucent.
    sweat onions
  • Add the fish stock, ¾ of champagne and reduce to half.
    monkfish cheeks make champagne sauce
  • Add the cream and boil again to reduce to ⅓.
    monkfish cheeks make champagne sauce
  • Whisk in the cold butter parcels.
    monkfish cheeks make champagne sauce
  • Blend the remaining champagne in the sauce with a hand mixer and season to taste with salt and pepper.
    monkfish cheeks make champagne sauce
  • Keep the champagne sauce warm after blending and add ½ caviar.
    monkfish cheeks make champagne sauce

Finish the dish

  • Season the monkfish with salt and pepper and quickly sauté the fish with a tablespoon of olive oil.
    monkfish cheeks
  • Arrange the caviar champagne butter sauce on the plate with the remaining Gold Imperial Caviar on top of the fish
    monkfish cheeks with champagne sauce

Nutrition for 1 portion

Calories: 413kcalCarbohydrates: 3gProtein: 6gFat: 40gCholesterol: 123mgSodium: 643mgFiber: 1gSugar: 2gVitamin A: 1744IUVitamin C: 1mgCalcium: 86mgIron: 2mg
Keyword caviar, Champagne, Golden imperial, monkfish
Tried this recipe?Let us know how it was! #culinaryambition

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