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–+ servings
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.
2 from 2 votes
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Fish & Seafood
Cuisine French
Servings 2 people
Calories 413 kcal

EQUIPMENT (click pictures for details)

Saucepan
Saucepan
Whisk
Whisk
Teflon pan
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
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