Stuffed Monkfish Medallions in a Bed of Fennel – *

(*) O-title: Monkfish raviolis in a bed of fennel.

Cut the sage leaves into tender strips. Cut the shrimps into small cubes. Mix both and flavor with lime zest.

Score deep pockets in the monkfish medallions with a pointed kitchen knife. Fill each medallion with 1/2 tsp of the shrimp and sage mixture and secure with wooden skewers if necessary. Drizzle the medallions with lime juice and let sit for ten minutes.

In the meantime, rinse the fennel in cold water, pat dry, remove woody bottom and any bracts. Cut the vegetables lengthwise into slices about 5 mm thick and place them on the bottom of a steamer form. Season lightly with salt. Finely chop the fennel greens and sprinkle over the top.

Bring the fish stock to the boil and steam the vegetables in the steamer with the lid closed for five minutes. Then season the fish medallions lightly with salt, place on top of the vegetables and steam for another four to five minutes with the lid closed. Keep fish and vegetables warm.

Cook the sauce on top: Measure the indicated amount from the cooking liquid. Add the cream and curry, bring to the boil and simmer the sauce over a high heat until it is half cooked. Season with salt and pepper and, if you like, a few drops of lemon juice.

To serve, arrange the fennel with the stuffed monkfish medallions on the spot on warm plates and pour sauce around them.

Tip:

Monkfish medallions – The

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