Monkfish Medallions
Sous vide monkfish steak sliced into medallions and finished in browned butter with parsley. From Anova Culinary.
Nutritionper 100 gāŗ
Ingredients
| 1 12-ounce steak | monkfish steak | |
| ā | Kosher salt and freshly ground black pepper | |
| 4 tablespoons | 60 ml | unsalted butter |
| 1 tablespoon | 15 ml | chopped fresh parsley |
Instructions
Step 1: Set the Anova Sous Vide Precision Cooker to 130Ā°F (54Ā°C). Step 2: Season the fish with salt and pepper and place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 30 minutes.
Finishing Steps Step 1: When the timer goes off, remove the bag from the water bath. Remove the fish from the bag, pat dry, and slice into 1/2-inch-thick medallions. Discard any cooking liquid. Step 2: Melt the butter in a large non-stick skillet over medium high heat. When the butter stops foaming and just begins to brown, add the monkfish. Cook, turning once, until golden brown, about 5 minutes. Step 3: Remove from the heat and season to taste with salt and pepper. Transfer to a serving platter and top with parsley. Serve.
Recipe Temp: 54.4Ā°C Ā· Recipe Time: 00:30 Ā· Prep Time: 00:15