Europe 1 2:12 p.m., August 21, 2021
Every Saturday, the team of La table des bons vivant offers seasonal recipes to make at home to feast with family, or with your friends.
Today, chef Emmanuel Kouri offers you a casserole dish of monkfish, accompanied by zucchini and figs.
The ingredients (for four people):
- 600 g of monkfish tail
- 2 zucchini
- 1 lemon from Menton
- 2 figs
- 4 new onions
- 10 cl of olive oil
- 30 g of semi-salted butter
- 2 branches of fresh verbena
- 1 sprig of lemon thyme
- Coarse salt, salt and pepper
The steps of the recipe:
1. Remove the skin from the monkfish tail, then tie it up like a roast.
Sprinkle it with coarse salt, then set aside for 20 minutes.
Rinse it, dry it on a clean cloth and place it in a cool place.
This step allows for a slightly firmer flesh and eliminates the need to salt beforehand.
2. Cut the zucchini in half lengthwise, then cut into small wedge sections.
3. Peel the onions, then cut them into halves or quarters, depending on their size, and set aside.
Cut four thin slices of lemon.
4. Brown the section of monkfish previously seasoned with olive oil in a cast iron casserole dish over high heat.
Lightly brown each side for about five minutes, add the butter, then sprinkle with the foamy butter melted in the casserole dish for three minutes.
Deglaze with the juice from the remaining lemon wedge.
5. Then add all the vegetables.
Place the lemon slices on the monkfish section.
Sprinkle with leaf verbena and lemon thyme.
Cover and cook for about ten minutes over low heat.
6. Meanwhile, cut the figs into quarters.
Before serving, grate the lemon zest on top, add the figs and sprinkle the garnish with a drizzle of olive oil.