Monkfish with shallots and salsify in a red wine reduction: simple and original

We got started with an easy recipe, and today we’ll take it a step further. Sergi Millet, chef at Mas Rabell restaurant, is sharing a very original dish with us that is easy to make: monkfish with shallots and salsify in a red wine reduction. What do you think? Want to know how to make it? Take note:

Ingredients (serves 4)

600 g monkfish in slices

12 peeled shallots

2 salsify

Red wine

Brown sugar

Olive oil



Salt and pepper

Begin by julienning the shallots and poaching them in a low pan with a bit of olive oil, butter, and a pinch of brown sugar. Once they look properly caramelized, add the red wine and let simmer until the sauce takes on an even color. Pretty easy so far, right? Let’s move on to the salsify.

Peel the root vegetable and cut it into small pieces. Then stir-fry in a pan with olive oil and butter until the pieces begin to brown. Add a small quantity of water and let cook until the salsify is tender. Make sure the liquid reduces completely. Got it? Let’s move on to the monkfish.

It doesn’t need much cooking. Simply grill it lightly in olive oil. It should be golden. Once that’s done, arrange the shallots on the plate and place the monkfish and salsify on top. And for a final touch? Sprinkle with finely chopped chives and some freshly ground black pepper. This dish is a splendid match for our Jean Leon 3055 Merlot-Petit Verdot. Do you have a bottle in your cellar (or your wine rack)? J

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