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Monkfish with artichokes and red wine shallots

09 June 2021 / Team Cuisine /
Difficulty
Easy
Preparation time
30 Minutes
Cooking time
25 Minutes

Instruction

1
Rinse the monkfish and pat dry. Rub gently with olive oil and season with salt and pepper.
2
Vacuum seal with the tarragon, bay leaves and lemon zest in a suitable bag. Preheat the water bath to 62 degrees and cook the monkfish for 25 minutes.
3
Peel the shallots. Add the sugar to a pan and caramelize, and then add the shallots. Deglaze the pan with cider vinegar and red wine. Leave the shallots to simmer for approximately 25 minutes with the lid on.
4
Remove the outer leaves and stalks from the artichokes. Halve the artichokes and sauté gently in a pan with oil and garlic for approximately 30 minutes until golden brown, stirring occasionally. Shortly before the end of the cooking time, add the cherry tomatoes, bay leaves and rosemary. Cook everything gently for a further 10 minutes. Season with salt and pepper.
5
Remove the monkfish from the water bath. Carefully open the bag and leave the monkfish to drain on paper towel.
6
Add the vegetable oil and butter to a pan and heat until the butter starts to foam. Sear the monkfish fillets on both sides for 2 to 3 minutes. Arrange with the artichoke vegetables and the shallots.

Recipe notes

If fresh artichokes are not available, you can also use artichokes from a jar.

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