Monkfish, Coco Beans, Artichoke, Morteau Sausage
From Spencer Metzger, golden monkfish served with creamy coco beans, artichoke barigoule and smoky Morteau sausage, finished with preserved lemon, fresh herbs and brown butter.
Ingredients
Monkfish
- 4-6kg tail skinned
- 50g plain flour
- 10g curry salt
- 2 bay leaf
- 1 sprig rosemary
- 100g butter
Artichoke Barigoule
- 3 baby artichokes
- 1 carrot
- 1 stick celery
- 1 shallot
- 3 cloves garlic
- 1 bay leaf
- 1 lemon
- 4 sprig parsley
- 4 sprig chervil
- 4 sprig tarragon
- 100ml white wine vinegar
- 100ml white wine
- 10g corriander seeds
- 10g white peppercorns
- 10g fennel seeds
- 1 star anise
- 2 litre chicken stock
Coco Beans
- 100g fresh coco beans
- 1 carrot
- 1 stick celery
- 1 shallot
- 1 head garlic
- 2 bay leaf
- 1 bouquet garni
- 2 litres of chicken stock
To finish
- 10g brunoise shallot
- 1 clove garlic finely chopped
- 40g diced morteau sausage
- 1 preserved lemon
- 8 lemon segments
- 1 leafy lemon for zest
- Chopped chives, parsley, tarragon
Method
- Cut the monkfish into small portions
- Season with curry salt, dust in flour
- Place into a non stick pan with a little olive oil, colour all over and place in a pan with butter and cook with the herbs
- To cook the coco beans, pod the beans and place in a pan with all the ingredients and simmer gently until soft, season at the end
- Place in a pan with all the ingredients and slowly simmer until tender, allow to cool in the liquor for at least 24 hours
- To prepare the artichokes, peel them into acidulated water, remove the core.
- Prepare the barigoule by sweating the vegetables, until soft, add the artichokes, deglaze with the vinegar and white wine and reduce, add the stock, herbs, season and simmer with a cartouche until tender. Add the lemon and leave to cool.
- To finish the dish, sweat the shallot and garlic in olive oil, add the morteau sausage, add the coco beans and a little of the stock, gently reduce down until thickened, add preserved lemon, lemon segments, chopped herbs and a little butter.
- Portion the artichokes into quarters and mix through the beans.
- Place onto the plate with the monkfish on top, grate fresh lemon zest and a little of the brown butter on top.
Ingredients
Monkfish
- 4-6kg tail skinned
- 50g plain flour
- 10g curry salt
- 2 bay leaf
- 1 sprig rosemary
- 100g butter
Artichoke Barigoule
- 3 baby artichokes
- 1 carrot
- 1 stick celery
- 1 shallot
- 3 cloves garlic
- 1 bay leaf
- 1 lemon
- 4 sprig parsley
- 4 sprig chervil
- 4 sprig tarragon
- 100ml white wine vinegar
- 100ml white wine
- 10g corriander seeds
- 10g white peppercorns
- 10g fennel seeds
- 1 star anise
- 2 litre chicken stock
Coco Beans
- 100g fresh coco beans
- 1 carrot
- 1 stick celery
- 1 shallot
- 1 head garlic
- 2 bay leaf
- 1 bouquet garni
- 2 litres of chicken stock
To finish
- 10g brunoise shallot
- 1 clove garlic finely chopped
- 40g diced morteau sausage
- 1 preserved lemon
- 8 lemon segments
- 1 leafy lemon for zest
- Chopped chives, parsley, tarragon
Method
- Cut the monkfish into small portions
- Season with curry salt, dust in flour
- Place into a non stick pan with a little olive oil, colour all over and place in a pan with butter and cook with the herbs
- To cook the coco beans, pod the beans and place in a pan with all the ingredients and simmer gently until soft, season at the end
- Place in a pan with all the ingredients and slowly simmer until tender, allow to cool in the liquor for at least 24 hours
- To prepare the artichokes, peel them into acidulated water, remove the core.
- Prepare the barigoule by sweating the vegetables, until soft, add the artichokes, deglaze with the vinegar and white wine and reduce, add the stock, herbs, season and simmer with a cartouche until tender. Add the lemon and leave to cool.
- To finish the dish, sweat the shallot and garlic in olive oil, add the morteau sausage, add the coco beans and a little of the stock, gently reduce down until thickened, add preserved lemon, lemon segments, chopped herbs and a little butter.
- Portion the artichokes into quarters and mix through the beans.
- Place onto the plate with the monkfish on top, grate fresh lemon zest and a little of the brown butter on top.
