01-28-2005, 06:37 AM
[size 1] [/size] [left][font "Times New Roman"][#000000][size 4]Tournedos of Latté' Au [/size][/#000000][/font][font "Times New Roman"][#000000][size 4]Poise[/size][/#000000][/font][/left] [left][font "Times New Roman"][#000000]8 oz. of monkfish fillet cut into 2 oz. pieces
1 cup of heavy cream
1 oz. of butter
2 Tbs. blended oil
1/4 cup of Wondra flour
4 Tbs. of cracked black peppercorns
1 Tbs. green peppercorns in brine
2 oz. of brandy
Salt to taste[/#000000][/font][/left] [left][font "Times New Roman"][#000000]Heat oil in a sauté pan. Press the pieces of monkfish into the cracked black pepper, season with salt and dredge in four. Place fish in oil and cook on all sides until golden brown. Drain remaining oil and add brandy. Let the alcohol burn off and then add the butter, cream and green peppercorns. Let the sauce reduce turning the tournedos of fish to cook through. Salt the sauce to taste.[/#000000][/font][/left]
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1 cup of heavy cream
1 oz. of butter
2 Tbs. blended oil
1/4 cup of Wondra flour
4 Tbs. of cracked black peppercorns
1 Tbs. green peppercorns in brine
2 oz. of brandy
Salt to taste[/#000000][/font][/left] [left][font "Times New Roman"][#000000]Heat oil in a sauté pan. Press the pieces of monkfish into the cracked black pepper, season with salt and dredge in four. Place fish in oil and cook on all sides until golden brown. Drain remaining oil and add brandy. Let the alcohol burn off and then add the butter, cream and green peppercorns. Let the sauce reduce turning the tournedos of fish to cook through. Salt the sauce to taste.[/#000000][/font][/left]
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