Prep. time: 5 minutes
Cooking time: 10 minutes
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.
- Scrape off some of the Camembert rind using the flat part of a knife and finely dice the cheese.
- 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.
- 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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