Rap White Pony

Delicate monkfish medallion floured and sautéed with butter, offering a succulent texture and a smooth, buttery taste.
baked
fish
main dish
Ingredients
Servings
12
Measurement units

Ingredients

  • 8 tallsturnip
  • 150 gflour
  • 400 gbutter
  • 300 ggrated Emmental cheese
  • 2 cans sweet pickles in vinaigrette
  • 1 lemon
  • oil
  • salt
Nutritional Information

Per serving

Calculated for 12 servings

Calories
428 kcal
Protein
14.2 g
Fat
36.7 g
Carbohydrates
11.2 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Clarifying the Butter

  1. Melt the butter in a saucepan over a double boiler on low heat until completely melted, ensuring the heat is gentle to prevent it from burning.
  2. Allow it to simmer gently for about 10-15 minutes without stirring, to eliminate as much water as possible through evaporation. It is important to maintain a constant heat to avoid burning.
  3. Carefully skim off the foam that forms on the surface with a spoon or ladle without stirring the butter.
  4. Once all the water has been eliminated, carefully decant the clarified butter into a bowl. Do this slowly to ensure that the white sediments at the bottom of the saucepan do not enter the container.
  5. Let the clarified butter cool at room temperature until it is warm and, if desired, place it in the refrigerator. If it cools completely, it will solidify again and can be stored for months. Note: A white sediment will remain at the bottom of the saucepan, which should be discarded. Only use the clarified butter that has been decanted.

White Roux

  1. Return the clarified butter oil to the saucepan and, over low heat, gradually incorporate the flour, stirring continuously with a wooden spatula to prevent lumps from forming.
  2. Gradually heat this oil and cook it slowly for about 15 minutes, stirring constantly to help the flour release the starch. Since we want a white roux, we must avoid it taking on a golden color.
  3. Clean the fish, making sure to remove all the bones, and cut it into thick slices approximately 2 cm thick.
  4. Lightly salt the monkfish slices and coat them evenly with flour, shaking off any excess.
  5. Fry the slices in a pan with hot oil at about 180°C until golden, approximately 3-4 minutes on each side.
  6. Remove the slices from the pan and let them drain on absorbent paper to remove excess oil before serving.

On a baking tray

  1. Dice the sweet pickled cucumber into small pieces, reserving a few whole ones for the end.
  2. Arrange the monkfish slices on a greased baking tray or lined with parchment paper, ensuring they are not overlapping.
  3. Sprinkle the diced cucumber evenly over the monkfish slices.
  4. Drizzle with the juice of a lemon, making sure it is well distributed.
  5. Generously sprinkle grated Emmental cheese over the chopped cucumber.
  6. Pour the white roux over it, making sure to cover the entire surface well.
  7. Place in a preheated oven at 200 degrees Celsius and bake for about 15-20 minutes until the cheese is lightly gratinated.
  8. Slice the reserved cucumber into thin rounds.
  9. Plate the monkfish slices and place the cucumber rounds in vinaigrette on top to decorate and add a fresh touch.
Recommendations & Tricks
  • A white curd is left at the bottom of the pan; discard it. Use only the decanted oil.
Original recipe
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    Rap White Pony | The Catalan Table