29min 4 ppl
Monkfish Cheeks Braised in Red Wine
77 minutes
4 people
Hardover 60 min or 12+ steps
77 min · 10 steps
Hard: over 60 min or 12+ steps
520 kcalper person
Protein 42g
Carbs 18g
Fats 24g
About this dish
Monkfish cheeks braised low and slow in a full bottle of reduced Burgundy — the same technique used for beef bourguignon — gives this dish its extraordinary depth, transforming a humble cut into something silky and complex that clings to the bone.
Allergy Info
Dairy, Gluten, Celery, Sulphites, Fish
Diet Info
Meat
Ingredients
Fresh Produce
- Pearl onionspeeled200 g
- Chestnut mushroomshalved200 g
- Garlic clovesfinely sliced3
- Carrotspeeled and cut into 2cm rounds2 medium
- Celerycut into 2cm pieces2 stalks
- Fresh thyme1 sprig
- Fresh bay leaves2
- Flat-leaf parsleystems reserved, leaves roughly chopped1 small bunch
Meat & Poultry
- Lardonsor smoked pancetta, cut into small cubes150 g
Fish & Seafood
- Monkfish cheekssinew and membrane removed, patted dry800 g
Dairy & Eggs
- Unsalted buttercold, cubed30 g
Tins & Jars
- Fish stockgood quality300 ml
- Tomato paste2 tbsp
Dried Goods
- Plain flour1 tbsp
- Caster sugar1 tsp
Spices & Seasonings
- Fine sea salt1 tsp
- Black pepper0.5 tsp
Oils & Condiments
- Full-bodied red winesuch as Burgundy or Côtes du Rhône750 ml
- Olive oil3 tbsp
Utensils
- Wide saucepan
- Large heavy-based casserole or Dutch oven
- Meat thermometer
Method
1
Peel the pearl onions, slice the garlic, cut the carrots and celery, halve the mushrooms, and cube the lardons. Separate the parsley stems from the leaves and roughly chop the leaves. Pat the monkfish cheeks dry with kitchen paper, season all over with salt and pepper, and dust lightly with flour.
Approx. 8 minutes
2
Pour the red wine into a wide saucepan over high heat and reduce by half, approximately 15 minutes, until the alcohol smell softens and the wine thickens slightly. Set aside.
Approx. 15 minutes
3
Heat 2 tablespoons of olive oil in a large, heavy-based casserole or Dutch oven over medium-high heat until shimmering. Sear the monkfish cheeks in batches for 90 seconds per side until golden — do not crowd the pan. Remove and set aside.
Approx. 3 minutes
4
Reduce the heat to medium, add the lardons to the same casserole, and cook for 5 minutes, stirring occasionally, until the fat renders and the lardons are lightly golden.
Approx. 5 minutes
5
Add the pearl onions and carrots to the casserole and cook for 4 minutes, stirring occasionally, until they pick up a little colour at the edges.
Approx. 4 minutes
6
Add the celery, garlic, thyme, bay leaves, and parsley stems, then stir in the tomato paste and cook for 2 minutes until the paste darkens slightly and smells fragrant.
Approx. 2 minutes
7
Pour the reduced wine and fish stock into the casserole, scraping up any fond from the base. Add the sugar to balance the tannins, bring to a gentle simmer, then nestle the seared monkfish cheeks back into the pot, submerging them just below the liquid. Cover with a tight-fitting lid, reduce the heat to low, and braise for 25 minutes until the fish registers an internal temperature of 63°C on a meat thermometer and the cheeks are just yielding when pressed.
Approx. 25 minutes
8
Remove the monkfish cheeks carefully and set aside. Add the mushrooms to the braising liquid and simmer uncovered over medium heat for 10 minutes until the sauce reduces and coats the back of a spoon.
Approx. 10 minutes
9
Remove the pan from the heat, discard the thyme sprig, bay leaves, and parsley stems, then whisk in the cold cubed butter one piece at a time until the sauce is glossy and emulsified.
Approx. 3 minutes
10
Return the monkfish cheeks to the casserole and warm gently over low heat for 2 minutes. Serve scattered with the chopped parsley alongside crusty bread, pommes purée, or buttered egg noodles.
Approx. 2 minutes
