In this savory preparation, monkfish medallions are paired with a silky almond sauce that brings a nutty depth to the sea-forward flavors. The recipe emphasizes a straightforward method to build a rich broth, create a creamy almond liver puree, and finish the dish with a glossy reduction that coats each medallion. The result is a comforting, restaurant-worthy dish that highlights the delicate texture of monkfish while offering a bright, almond-driven finish.
For the best results, gather ingredients with fresh certainty. A well-balanced broth and a well-emulsified almond sauce are the backbone of this dish. The recipe below preserves the original structure while enhancing clarity, flow, and accessibility for home cooks in Canada and the United States who want a dependable method for a special meal.
- 1 kg monkfish
- 1 liter fish broth
- 100 g monkfish liver
- 12 roasted almonds
- 1 clove garlic
- Broth components include monkfish bones, six red shrimp, six sea crabs, six kitchens, one onion, one tomato, one red bell pepper, one green bell pepper, two leeks, salt, and ketchup
- Cinnamon and nutmeg for a mocha-like note
- Begin with the broth. Sauté shrimp, crabs, and other seafood trimmings in a wide saucepan until they pick up color and aroma. This step builds a flavorful base that enhances the entire dish.
- Crush the sautéed ingredients to release their essence. This creates a robust foundation for the subsequent simmering stage.
- Stir in the vegetables and continue sautéing until the liquids reduce. Add the monkfish bones and seasonings to deepen the savory profile.
- Pour in two liters of water and simmer gently for about 45 minutes. Season with salt and strain the broth to achieve a clear, aromatic liquid ready for the medallions.
- For the almond liver sauce, fry the parsley liver in oil with a pinch of salt. When cooked, blend it with almonds and garlic to form a smooth paste that will enrich the finished dish.
- In a separate skillet, sauté the monkfish medallions in flour until lightly colored. Add the almond liver puree and the prepared fish broth to the pan, allowing the mixture to reduce to a glossy, concentrated sauce that clings to the medallions.
The result is a harmonious balance of oceanic comfort and nutty sweetness. The monkfish remains tender, while the almond sauce provides a delicate richness that elevates the overall texture and flavor. A touch of cinnamon and nutmeg adds warmth, echoing the depth of the seafood without overpowering it. This dish pairs beautifully with simple accompaniments such as steamed vegetables, a light citrus reduction, or a bed of fluffy rice that soaks up the flavorful sauce.
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Share this recipe with friends who love seafood and refined sauces. The approach outlined here is designed to be accessible, encouraging cooks to experiment with regional ingredients while maintaining a classic technique that yields consistent results. Readers are invited to adapt the almond sauce to different nut varieties or adjust the spice level to suit personal preferences.
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End of the content section optimized for clarity and user engagement. The process focuses on creating a clear, repetitive flow that guides readers from broth preparation through to the final reduction, ensuring a satisfying culinary experience that celebrates monkfish with a luxurious almond finish.