Monkfish cheeks with leek fondue

29 March 2015
Serves 4



• 30 g lightly salted butter
• 1.2 kg monkfish cheeks
• 40 cl white wine (Muscadet)
• 200 g small prawns
• 150 g thick cream
• 2 sprigs parsley
Leek fondue :
• 3 leeks
• 40 g lightly salted butter
• Salt
• Ground pepper

 1 – For the leek fondue: remove the outer leaves and some of the green portion. Wash and finely chop the leek whites. Stew in a frying pan in some butter for 10 to 15 minutes. Season.

2 – Melt some butter in a pan until foaming then add the monkfish cheeks to brown.

3 – Place on the leek fondue. Deglaze with white wine. Cook over a gentle heat for 5 minutes. Season, then add the small prawns.

4 – Blend with the thick cream when serving. Adjust the seasoning.

5 – Wash and chop the parsley.

6 – Arrange all elements on a plate. Serve with steamed potatoes, brown rice or a vegetable gratin.

Recipe by A. Beauvais
Photo credits :   A. Beauvais – F. Hamel
Source :

“Signé Ginestet” food and wine matching


Haut Mayne

Graves Blanc



Ginestet Sélection