Monkfish tajine with Frijoles blancs\'o\'vert (green-white beans) (Alain Ducasse)

Ingredients

Directions

1. 1

   Monkfish: Scale monkfish, cut off fins, gut, wash and dry. Remove skin and middle bones. Parry the fillet. Cut off a piece of about 100 grams at each end and set aside.

2. 2

   Cover the remaining monkfish with cling film and place in a cool place on a tray.

3. 3

   Filling: Rinse and dry the parsley. Pluck the leaves and chop them. Chop the monkfish pieces in the blender. Add egg whites, cream and parsley. Season with salt and pepper.

4. 4

   Stuffed monkfish: Lay out the monkfish tail and spread the stuffing in the middle. Roll it over the filling and close it well. Seal airtight with cling film. Place the stuffed monkfish in a vacuum bag.

5. 5

   Cook for 2 hours at 65 °C in a steam oven. Cool the bag and keep cool.

6. 6

   Frijoles: Hull the beans. Peel onion and carrots and cut into pieces. Put beans, onion, carrots and bouquet garni in a pot and cover with plenty of water. Cook for 45 minutes at low heat and regularly skim off the foam.

7. 7

   Only add salt at the end of the cooking time.

8. 8

   Pesto: Pluck basil leaves. Peel garlic cloves. Crush garlic cloves with parmesan in a mortar. Add asian leaves and crush until pureed. Gradually add olive oil and season to taste.

9. 9

   Set aside.

10. 10

    Finish and arrange: Rinse and dry the shiso leaves. Remove seeds from the pimientos. Cut the stuffed monkfish tail into 4 equal parts. Place on a baking tray and heat in the oven at 180 °C for 10 minutes. Drain the coconut beans. Thicken with pesto and cream and season to taste. Arrange in four very hot ceramic Taijine moulds. Add monkfish, a Pimiento del Piquillo and a small tuft of shiso

11. 11

    Serving variation: Coco beans with cream and with only three quarters of the pesto tie and arrange on hot plates. Place a piece of monkfish on top and draw a line on the plate with the pesto. Add a tuft of shiso and a pimiento del piquillo

12. 12

    Serve very hot in any case

13. 13

    Recipe: Alain Ducasse: Grand Livre de Cuisine - Enjoy worldwide, Matthaes Verlag, 2009