Delve into the heart of French cuisine with this "Blanquette de Lotte," a delightful seafood stew where monkfish (lotte) becomes the star. Enhanced with a rich melange of vegetables and herbs simmered in a flavorful broth, the dish is elegantly completed with a creamy roux sauce for a luxurious finish.
Ingredients
๐ 300 g Monkfish
๐ฅ 1 Carrot
๐ 3 Button Mushrooms
๐ง
1 Shallot
๐ 3 Bay Leaves
๐ง 1 Garlic Clove
๐ฟ Thyme รpices du Monde
๐ท 15 cl White Wine Vita bio
๐ง 2 liters Water
๐ฅ 20 cl Whole Cream Elle & Vire
๐ง 30 g Butter
๐พ 30 g Flour
๐ง Salt
โซ Pepper
Instructions
1- Prepare the Court-Bouillon:
- In a black saucepan over an AMVO induction cooktop, heat 2 liters of water.
- Dice the carrot into small cubes, finely chop the shallot, and crush the garlic clove. Add these to the water.
- Include 3 bay leaves, a sprinkle of รpices du Monde thyme, freshly ground pepper, and salt.
- Slice the button mushrooms and add them to the saucepan along with 15 cl of Vita bio white wine.
2- Simmer and Prepare Monkfish:
- Bring the mixture to a simmer, then lower the heat to medium.
- While simmering, remove the membrane from the monkfish and cut it into bite-sized pieces.
- Once the carrot is halfway cooked, add the monkfish pieces to the broth and cook for another 10 minutes.
3- Create the Sauce:
- Using a blue saucepan, melt 30 g of butter over medium heat.
- Gradually whisk in 30 g of flour, cooking until it forms a lightly golden roux.
- Slowly incorporate 20 cl of Elle & Vire whole cream, whisking continuously until smooth.
- Ladle 2-3 portions of the reserved court-bouillon into the sauce, bringing it to a boil for thickening.
- Add 2 more ladles of bouillon for desired consistency.
4- Combine and Heat Through:
- Reintroduce the cooked monkfish and vegetables to the sauce, heating everything together for 5 more minutes.
5- Serve and Enjoy:
- Present the blanquette in a red ceramic cocotte, on a white square serving plate with a brown rim. Pair with white rice garnished with fresh parsley and a sprinkle of paprika.
Prep Time: Approximately 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Servings: 4
Equipment: Cutting board, Chef's knife, AMVO induction cooktop, Saucepan (court-bouillon), Saucepan (roux), Slotted spoon, Whisk, Ladle, Serving dish
Cooking Tips
- Dicing vegetables finely maximizes flavor infusion.
- Remove the membrane from monkfish for better texture.
- Spare court-bouillon can be utilized to add flavor to other dishes like rice.
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