Makes: 2 servings

More than 45 minutes


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  • 400g (14 oz) of monkfish
  • 1 bergamot
  • 1 lemon caviar
  • 70g of dried Morels
  • 1 shallot
  • 50cl of cream liquid
  • Salt
  • Pepper
  • Butter
  • Olive oil


1. Do rehydrate Morels 25 minutes in simmering water. Drain and keep the water for rehydration. To reduce this water to 3/4.

2. In a skillet, sweat a shallot, in a bit of olive oil, add the morels. Cook a few minutes. Add the cream to height and simmer 20 minutes to a small boil.

3. Season the monkfish at your convenience. Cook the fish for 20 minutes in a preheated oven at 210 ° C.

4. Put the morels to the bottom of a plate, add a section of lotte and finish with a few grains of caviar lemon and zest of bergamot.

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