Recipes

Medaillons de Lotte Poeles au Chou et Tapenade (Monkfish, Cabbage, Tapenade)

Cuisine: French

Type: Main Course

Serves: 8

Source:	Le Cordon Bleu
Attributes:
Comments:	Can be a main dish or a fish course. A provencal dish.
Serving Suggestions:

Ingredients:

5 lbs. very fresh monkfish
1-1/2 cups flour for dredging
3 tbs. olive oil

1 small cabbage
1/3 cup butter

tapenade (see elsewhere)

6 fresh tomatoes
1 bunch chervil

Vinaigrette (see elsewhere)

Salt & pepper

Instructions:

1. Make a tapenade (medium thin).

2. Julienne the cabbage. Cook in boiling water until almost done (still crisp). Refresh and drain.

3. Chop the meaty part of the tomato (the "supreme") into cubes.

4. Make a vinaigrette.

5. Trim and cut the fish into medallions. Salt and pepper, then dredge (dust) in flour. Fry in hot olive oil about 2-3 minutes on each side. (Or, use teflon with just a little oil for flavor.)

6. At the same time reheat the cabbage in the butter. Salt. Off the heat, stir in the tomatoes and vinaigrette.

7. Place the cabbage in the middle of a plate. Surround with tapenade. Place the fish on the cabbage.

Related recipes:

Tapenade

Tapenade Verte aux Amandes (Green Olive and Almond Tapenade)