Saga Médoc
Monkfish brochette with coffee chips
Suggested by Diane Flamand,Oenologist of the Collection range
Ingredients
- 4 thin slices of speck (lightly smoked, raw ham)
- 75cl red wine
- 8 pure Arabica coffee beans
- Freshly-ground pepper, salt
- 1 small bay leaf
- 1 carrot
- 80 g celeriac
- 1 small onion
- 1 clove
- 1 small veal bone
For 4 persons Preparation time: 30 min | Cooking time: 6 min
Remove the monkfish fillets from the central bone with a fine knife.
Keep the fillets in a cold place.
Peel the carrot, the celeriac and the onion, dice them and put them in a pan with some butter. Sweat them over a high heat, season very lightly with salt and pepper. Add the veal bone, the monkfish bones, the clove and the bay leaf and cover with the red wine.
Cook for 1 h 30 on a medium heat. Strain. Reduce the liquid by half, check the seasoning. Keep warm.
Roast the coffee beans in a dry frying pan and chop them roughly.
Wipe the monkfish fillets carefully using absorbent kitchen paper and cut them in large cubes.
Wrap each cube in a thin slice of ham and thread them on the skewers.
Brown them in a hot pan with grape seed oil. Sprinkle the coffee chips over them and serve immediately with the sauce.
Serve with a young Saga Médoc
