Monkfish Medallions with Baguette Cheese Au Gratin

4 pers.

20 min

15 min

Monkfish Medallions with Baguette Cheese Au Gratin

3 g Thick Crème Fraîche

Slightly Salted Moulded Butter Paysan Breton

60 g Slightly Salted Moulded Butter

200 g La Baguette Cheese

2 Units Monkfish fillets

500 g Spinach

1 Pinch Nutmeg

1 Pinch Salt, pepper

Preheat oven to 200°C (Gas Mark 7).
Cut Baguette cheese into thin slices.
Wash spinach. Melt 30 g Lightly Salted Moulded Butter. Add Crème Fraîche. Season and keep warm.
Cut monkfish fillet into medallions and sear in remaining butter until golden brown. Season and continue cooking for 3-4 minutes approximately.
In 4 individual ramekins, place a layer of spinach, 2 monkfish medallions and 2 thin slices of Baguette cheese. Place in oven for 3-4 minutes, using the grill setting. Serve!

You can also roll the monkfish medallions in a thin slice of streaky bacon. You can finish cooking this dish 5-6 minutes in the oven at 160°C (Gas Mark 5).