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Celebrate Le Cordon Bleu Day with Monkfish, Saffron Bourride

Monkfish saffran bourride
Let's celebrate Le Cordon Bleu Day with Monkfish, Saffron Bourride this year!
Immerse yourself in the art of French cooking by trying our featured recipe: Monkfish, Saffron Bourride, a masterpiece crafted by a Le Cordon Bleu Master Chef. Elevate your home cooking experience and join the celebration. Unleash your inner chef, savour the flavours, and share the joy of creating this delectable dish. Let's make Le Cordon Bleu Day a feast of shared experiences—try the recipe and spread the culinary love!

Serves: 2
Preparation Time: 45 minutes
Cooking Time: 60 minutes
Total: Approximately 1 hours 45 minutes

Ingredients

300g Monkfish tail
5g salt + 1g pepper

Broth
  • Olive Oil
  • 100g Onion
  • 100g Leek
  • 100g Carrot
  • 50g Celery
  • 50ml White Wine
  • 250ml Water
  • 500ml Fish Fumet
  • 5g Thyme
  • 0.30g Saffron Pistils

Garnish
  • 150g Baby Carrot (4 units)
  • 150g Baby Leek (4 units)
Liason (for 350ml broth)
  • 50g Mashed Potato
  • 15g Garlic
  • 2 Egg Yolks
  • 50ml Extra Virgin Olive Oil
  • 1g Espelette Pepper
  • 10ml Lemon Juice



Method

Monkfish
Trim + portion in medallion monkfish
Reserve in fridge

Broth
  • Sweat aromatic garnish finely sliced with olive oil,
  • Deglaze white wine, add fumet and water,
  • Reduce by half, strain, infuse with saffron,
  • Cook garnish (baby carrot and leek)
  • Strain, allow broth to cool, reserve broth
  • Poach monkfish in broth (cold start)

Liason (Aioli Base) & Finishing
  • Mix egg yolks with mash potatoes and chopped garlic,
  • Emulsify with extra virgin olive oil (as for a mayonnaise)
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