Monkfish Cheeks with Caviar and Champagne Sauce

🧂 Ingredients

• 4-6 pcs monkfish cheeks or medallions
• 30 gr Golden Imperial Caviar
• 1 pc chopped shallot
• 120 ml Champagne brut
• 60 ml fish stock
• 1 tsp lemon juice
• 60 ml cream
• 65 gr cold butter dices

Instructions

• 1 Sweat the shallots in butter until translucent.
• 2 Add the fish stock, ¾ of champagne and reduce to half.
• 3 Add the cream and boil again to reduce to ⅓.
• 4 Whisk in the cold butter parcels.
• 5 Blend the remaining champagne in the sauce with a hand mixer and season to taste
  with salt and pepper.
• 6 Keep the champagne sauce warm after blending and add ½ caviar.
• 7 Season the monkfish with salt and pepper and quickly sauté the fish with a
  tablespoon of olive oil.
• 8 Arrange the caviar champagne butter sauce on the plate with the remaining Gold
  Imperial Caviar on top of the fish

Nutrition Info