Monk au Vin

Monkfish tail

Pinot Noir

Thyme

Bay Leaf

-Trim the monkfish tail down to the two loins and sear in a hot pan with a little vegetable oil.

-Reduce the pinot noir with thyme and bay leaf until syrup consistency then roll the seared monkfish loins in it.

-Vac-Pack the monkfish loins individually then cook in a 60 C water bath until the internal temperature has reached 50 C. (about 20 minutes)

-Allow the monkfish to rest after it has finished cooking then remove from the bag and serve.

Butter

Golden Beets, blanched

Baby Carrots, blanched

Morel Mushrooms

Roasted Cippolini Onions

French Beans, blanched

-Melt butter in a saute pan then add the cippolini onions, morel mushrooms, beets, carrots and finally the french beans.

-Saute until morels are cooked and the other vegatables are hot.

-Season and serve

Pinot Noir

Garlic

Shallots

Black Pepper

Gellan

-Combine the Pinot Noir and gellan then bring to a simmer with the garlic, shallots and black pepper.

-Reduce by half then pour onto a silicon lined tray to set.

-Once the pinot noir gel is set, cut it into rectangles that match the size of the monkfish.

-Place the gel on top of the Monkfish and serve

Double Smoked Bacon, Thinly sliced

Celery Greens

Baby Swiss Chard

Glace de Viande

-Cook the bacon between two sheets of parchment paper, pressed between two sheet pans, until crispy.

-Garnish the top of the monkfish with the crispy bacon, celery greens and baby swiss chard.

-Sauce all over the vegetables and monkfish with the glace de viande.