Château d'Aussières
& Medallions of Monkfish
Creation of Marie-Caroline Malbec
Ingredients
• 1 monkfish fillet weighing 600 g
• 8 thin slices smoked bacon
• 100 ml sherry vinegar
• 3 shallots
• 15 frozen Morello cherries
• A few drops of "gran reserva" vinegar
• 1 bunch of mint
• 1 clove
• Olive oil, Szechuan pepper
For 4 persons Preparation time: 20 min | Cooking time: 5 min
Pour the sherry vinegar into a small saucepan with the cherries, the peeled and chopped shallots and the clove, reduce by 3/4 to obtain a thick sauce, remove from heat and add a few drops of "gran reserva" vinegar.
Cut the monkfish into 8 regularly sized pieces, season them with the pepper, wrap them tightly in a strip of bacon secured with a toothpick. Cook the monkfish medallions in olive on the bacon side, rolling them frequently in the pan for 5 minutes. Serve immediately with the vinegar reduction.
Wine suggestion:
Château d’Aussières.
This fine, full-bodied, dense, concentrated wine presents woodiness and spiciness, with elegant, slightly minty notes; the complexity of the very light, fruity, spicy aromas of this dish provides a lively, effective accompaniment.
