Monkfish with grapefruit
By F. Lavadoux
- 8 pieces of monkfish (3 oz each)
- 2 pink grapefruits
- 8 oz carrots
- 2 tablespoons butter
- 4 tablespoons heavy cream
- 1 tbsp oil
- juice of half a lemon
- scant 1/2 cup fish stock
- white pepper
Level of difficulty Easy
Peel and wash the carrots and cut into very thin rounds.
Melt one tablespoon butter in a skillet.
Add carrots and cook over low heat and covered for about 10 minutes.
Cut the grapefruit in half and squeeze the juice and pour over carrots. Stir in the cream and pour in the fish stock. Cook over medium heat for 10 minutes, then puree. Add salt and pepper. Keep the sauce warm.
Rinse fish with water, dry and sprinkle with lemon juice, salt and pepper. Heat oil in large skillet. Add the remaining butter. Sauté the medallions of monkfish 5 to 7 minutes depending on thickness, turning once. Arrange on a platter and top with sauce. Serve with rice.