Matelote of Monkfish, California Raisin Roulade and Celeriac Mousseline

Submitted by: Jacky Francois

Marinated raisins and monkfish served with celeriac and purée of beet make an interesting dinner.

Details

INGREDIENTS

  • 1/2 cup California golden raisins
  • 1/2 cup California natural raisins
  • 1 cup sweet Muscat wine
  • 4 1/2 pounds 8 ounces fresh monkfish, cleaned
  • 1 cup heavy cream
  • 1 pound Swiss chard
  • butter
  • Salt and pepper; to taste
  • olive oil

Celeriac Mousseline

  • 2 1/2 pounds 8 ounces celeriac
  • 3 shallots, peeled and chopped
  • 2 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • 4 ounce celery, peeled and cut brunoise style
  • Salt and pepper; to taste
  • milk
  • 12 to 16 small beets
  • extra virgin olive oil
  • Salt and pepper; to taste

PROCEDURE

Combine raisins and wine in a small bowl and set aside to soak. Cut tails from monkfish and remove center to yield about 8 to 12 ounces of tail meat. Grind meat from monkfish tails in food processor with cream and seasoning. Fold in raisins. Remove ribs and blanch green part of Swiss chard leaves. On a square of plastic food wrap, shape chard leaves into a rectangle. Pipe mousse on top; roll tightly and freeze. Make a hole through monkfish and put roll inside; return to refrigerator.

Season monkfish. Steam for 2 to 3 minutes. Remove from heat and allow to rest for 1 minute. In sautépan, melt a little butter and olive oil. Sauté monkfish just until lightly colored. Place in oven at 350°F for a few minutes. Remove from pan and set aside. Deglaze pan with raisin juice; season and add a little fresh butter; blend well.

Celeriac Mousseline

Peel celeriac; put into saucepan and add enough milk to cover. Then, season and cook until celeriac is tender. Cook shallots in a little butter and oil. Add celery and salt and pepper to taste. Mash celeriac; add butter and remaining olive oil. Fold in celery and season to taste.

Beet Oil

Cook beets in oven until done. Rub with olive oil and purée. Blend in extra virgin olive oil and salt and pepper to taste.

Nutrition Facts Per Serving

Calories 590 (31% from fat); Total Fat 20g (sat 10g, mono 6g, poly 3g, trans 0g ); Cholesterol 110mg; Protein 44g; Carbohydrate 51g; (Dietary Fiber 9g; Sugars 31g; ); Iron 5mg; Sodium 480mg; Calcium 173mg; Potassium 2063mg

This recipe is found in the following categories:

Comment on the Recipe

Comments may be moderated. If you don't see your comment, please be patient. It may be posted soon. Do not post your comment a second time. Thank you.