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Roasted Monkfish with Camembert Cream Sauce and Espelette pepper Recipe
Roasted Monkfish with Camembert Cream Sauce and Espelette pepper
Michel Bruneau - Restaurant La Bourride
Flavors of Normandy
Total time: less than 15 minutes

Prep. time: 5 minutes
Cooking time: 10 minutes

Difficulty: Easy
Chef's Note

We rarely associate terroir products, having a protected designation of origin, with recipes, and yet E. Graindorge has done it ! This family cheesemaking firm, established in Livarot in 1910, asked Michel Bruneau, the Michelin-starred former chef of La Bourride restaurant in Caen, to come up with an original recipe using Normandy’s famous Camembert.

Michel took the opportunity to give us a few tips on enjoying this cheese, made exclusively from raw milk!

At the last moment, add some crushed walnuts to the sauce, or add a bell pepper that has been blanched, peeled and finely chopped.

For 4 servings

- 4 x 200 g monkfish steak
- 1/2 Camembert from Normandie
- 150 ml / 3/5 cup whipping cream30 / 35%
- 1 ground Espelette pepper AOP
- olive oil
- basil leaves
- salt
  1. Scrape off some of the Camembert rind using the flat part of a knife and finely dice the cheese.
  2. Cook the monkfish steaks, without browning, in olive oil for 4 minutes on each side. Salt very lightly and sprinkle with Espelette chili. Set the fish aside on a plate covered with aluminum foil.
  3. Pour the cream into the cooking pan, add the diced Camembert and stir over low heat until the cheese melts.

Serve the monkfish with the hot sauce, sprinkled with basil.

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