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Ingredients
(serves 4)
• 4 monkfish fillets (1.2kg or
2 lb 9 oz)
• 1 bottle red wine (Médoc,
if possible)
• 1 litre (13/4 pt) fish stock
• 1 tbsp oil
• 3 shallots
• 3 leeks
• 400g (14 oz) mushrooms
• 1 garlic clove
• 1 bay leaf
• 1 sprig thyme
• 2 cloves
• Salt and pepper
• Croûtons
Dessert
Preparation: 30 min.
Cooking: 15 min.
Equipment: pan, sieve,
stemmed glasses.
Ingredients
(serves 4)
• 4 Conference or Comice
pears
• 1/2 lemon
• 2 oranges
• 100ml (3½ fl oz)
grenadine syrup
• 200g (7 oz) sugar
• 10 black peppercorns
• 1 clove
• 1 pinch of ground
nutmeg
• 1 piece cinnamon stick
• 1 litre (1¾ pt) cold water
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Sauce: in a pan, fry the shallots, leeks and mushrooms
in the oil for 10 minutes. Use the main blade to chop the
garlic and add to the contents of the pan, along with the bay
leaf, thyme and cloves. Add the wine and reduce the sauce
by one third (about 25 minutes). Season with salt and pepper.
Next, add the fish and simmer for 15 minutes. Taste and
adjust the seasoning if necessary. Serve piping hot with
croûtons.
Spiced Pears
Pour the sugar and water in a pan, add cinnamon, nutmeg
and peppercorns and bring slowly to the boil. Turn off the
heat and leave this syrup to infuse for 10 minutes.
Peel the pears, rub them with half a lemon to prevent them
from browning and poach* them for 15 minutes in the syrup
over a low heat.
During this time, juice the orange using the citrus press.
Drain the pears and strain the syrup through a sieve. Boil
this liquid to reduce by half, add the orange juice and
grenadine syrup, then reduce once again by half.
Put the pears back in the syrup and leave to cool, turning
them several times.
Serve in individual stemmed glasses, pour over the syrup
and decorate with strips of orange peel.
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