Ingredient Preparation And Initial Cooking
The success of a monkfish blanquette depends on an impeccable searing of the fish. In a preheated sauté pan, 50g of butter melts until a light foam appears, a signal that the temperature is optimal. The monkfish, cut into regular 3 to 4 cm cubes, is then delicately placed. Each side must be seared to seal in the juices and preserve the firm flesh of the fish, without coloring it excessively.
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