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Garlic infused monkfish, wilted spinach, pea puree with tarragon, beurre blanc sauce

Gluten free, Vegetables and Fruits, White fish, Fish, Seafood & Shellfish

A very interesting fish, capable of supporting more aggresive cooking techniques. Accompanied by greens that are more delicate but full of flavors.


Recipe for 4


800 Gr
fillet of monkfish
3 Clove(s)


6 Handful(s)
Baby spinach
0.50 Unit(s)
Lemon zests

Pea purée

750 Ml
Frozen green peas
3 Sprig(s)
1.50 Liter(s)
Vegetable stock

Beurre blanc sauce

2 Unit(s)
120 Ml
White wine
120 Ml
White balsamic vinegar
1 Tbsp
Fumet dehydrated fish
325 Ml
35% cooking cream

Finishing touches

8 Sprig(s)
Arugula young shoots
  • Butter
  • Salt and pepper
  • Vegetable oil
  • Olive oil

Preparation time: 30.00 min

Preheat your Oven at 400.00 °F

  • Preparations

    Peel the garlic, cut in two lengthwise, remove the germ if necessary.

    Make sure the spinach leaves are clean. Zest the lemon.

    Heat 1.5L of vegetable broth and keep it hot. Remove the tarragon leaves, chop them coarsely.

  • Monkfisk

    With the tip of a knife, make six small incisions in the monkfish fillet and insert the sliced cloves of garlic. Season the filet of salt and pepper all over.

    In a hot skillet with a drizzle of vegetable oil, place the monkfish fillet. Add a nice knob of butter, baste the fish with a spoon. Flip the filet, once a nice coloring is obtained. Finish cooking in the oven for another 10 to 15 minutes depending on the size of your fish.

    You can now portion your fish if serving in different plates.

  • Spinash

    In a hot pan with a drizzle of olive oil and a nice knob of butter, drop the spinach leaves.

    Reduce heat, season with salt and pepper, mix well, add lemon zest, mix again and check seasoning. They will wilt quite quickly.

  • Green pea purée

    Bring the vegetable broth to boil, immerse the peas (only 700 ml, keeping the other 50 ml in the freezer). Allow 10 to 12 minutes to cook.

    Using a slotted spoon remove the peas from the stock and place them into a blender. Add salt, pepper, tarragon leaves, the remaining 50 ml of frozen peas and a nice knob of butter.

    Mix everything together, if you feel it is too thick you can add a bit of vegetable broth.

    Finish with a drizzle of olive oil, check the seasoning, keep warm.

  • Beurre blanc sauce

    In a saucepan, sweat the shallots slightly with a little butter. Deglaze with the white wine, add the balsamic vinegar and let reduce until almost all the liquid is gone (you will get a moist purée of shallot). Pour the cream, bring to the boil and add the fish stock powder. Rectify the seasoning.

  • Plating

    In a plate, place a nice spoonful of pureed peas, flatten it out and then make a nice nest of spinach on top. Place the monkfish on top of the spinach and finish with the lemon zest on top.

    Garnish with srpouts and some fresh cracked pepper.

Official partners

Be careful when cooking the monkfish fillet because to the touch, the texture will seem harder than normal.

Adding the frozen peas during the mix helps to acheive a nicer creen colour.

Class with similar recipe

Thursday, September 24th18:00 to 21:00
Old Montreal
95$ / pers.


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