Monkfish and cauliflower in several textures

In his recipe, Gabriele Ferri, winner of the Gault&Millau Jeunes Talents award, accompanies monkfish with cauliflower in several textures, Beluga lentils and a bagna cauda sauce.

This recipe by Gabriele Ferri, chef at Sillage restaurant in Saint-Pierre-d'Oléron, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

Serves 8
Preparation time: 1 h
Cooking time: 1 h 15

Ingredients formonkfish and cauliflower in several textures

1 monkfish weighing 1.8 kg

For the stock

2 l water
1 leek
1 carrot
1 fennel
10 cl white wine
1 bay leaf

For the cauliflower

1 cauliflower, 500 g
100 g hazelnut butter
1 Adour kiwi fruit
olive oil
White balsamic vinegar
Espelette pepper

For the lentils

160 g Beluga lentils
1 shallot
1 carrot
50 cl white wine
20 g curled parsley
1.5 cl sherry vinegar
Butte r

For the bagna cauda sauce

2 cl olive oil
1 clove garlic
1 sprig thyme
3 anchovy fillets
25 cl cream
20 g potatoes
Salt and white pepper

Steps formonkfish and cauliflower in several textures

Prepare the monkfish: lift the fillets, keeping the center bone for the stock. Peel and season the fillets with salt and white pepper, then roll them in cling film to obtain a homogeneous ballottine (without forcing the flesh too much). Steam for 13 min at 60°C. Leave to cool in the fridge. Cut into portions and chill.
Make the fumet: mix all the ingredients, cook gently for 45 min, then strain through a chinois.
Prepare the cauliflower: cut the cauliflower in 2 and set aside 9 large heads (4-5 cm). Cook the rest in salted water, then blend with a beurre noisette. Cut one of the reserved heads into small pieces, mix with the peeled and diced kiwi and season with olive oil, white balsamic vinegar and Espelette pepper.
To cook the lentils, sauté the diced carrot and chopped shallot in butter. Add the lentils and deglaze with white wine. Cook without salt (for easier cooking) in the fish stock until cooked but slightly crunchy. Finish with a spoonful of vinegar. Add the chopped parsley just before serving.
Prepare the bagna cauda sauce: brown the garlic with the oil and thyme, then add the anchovies, cream and diced potatoes. Cook and blend in a blender.
To prepare: remove the cling film from the monkfish and roast for 5 min, reaching a core temperature of 48°C. Cut crosswise into 2 pieces and place on a baking sheet with the cooking butter.
Arrange the cauliflower purée on top, flame the cauliflower wedge with olive oil and spoon over the lentils. Place the monkfish on top and garnish with the cauliflower/kiwi condiment. Pour over the sauce generously.

For furtherinformation, please contact

Sillage, 4 ruelle de la Lanterne - Place Camille Memain, 17310 Saint-Pierre-d' Oléron
12/20 in the Livre des 109
Read Gault&Millau's review of Sillage

These recipes might interest you

Intermediate

Scallops, beard broth with seaweed and iodized condiment

Based in Saint-Malo, it's only natural that chef Quentin Durand offers a Breton-influenced cuisine. Passionate about scallops, he shares a recipe he created on his arrival at Maison Vermer, which has been a resounding success.

More information

Chef Quentin DURAND

Restaurant Maison Vermer
35400 SAINT-MALO

Intermediate

Jean Sulpice's celery risotto

Read

Easy

Veal and oyster tartare

This land-sea recipe combining veal and oysters with an iodized mayonnaise is the brainchild of chef Alexandre Bressoles.

Read

Pressed pig cheek and duck foie gras

Chefs Thomas Poirier and Julien Bedu, two wine lovers, serve traditional regional cuisine in their Auxerre restaurant, such as this pressé of pig cheek and duck foie gras.

Read

Easy

Oysters with cucumber, Granny Smith apple and radish condiment

In his restaurant in Brest, chef Alan Lescop serves local cuisine, like this recipe for Prat Ar Coum oysters, which is easy to make because the product is not denatured.

Read