Recipe Poached monkfish with lime lovache

SaQuaNa is an acronym for Saveur (taste) Qualité (quality) Nature (nature) but it also means “fish” in Japanese. This poached monkfish recipe, Alexandre Bourdas’ signature dish, highlights his skills in mixing French cuisine with far-Eastern inspirations. Embark on a journey of taste and lightness…

SaQuaNa is an acronym for Saveur (taste) Qualité (quality) Nature (nature) but it also means “fish” in Japanese. This poached monkfish recipe, Alexandre Bourdas’ signature dish, highlights his skills in mixing French cuisine with far-Eastern inspirations. Embark on a journey of taste and lightness…

Ingredients to serve 4

Coconut Chicken broth

  • 1 liter chicken broth
  • 40 gr Fresh grated coconut
  • 1 stick lemongrass
  • 1 teaspoon lime juice

Boil chicken broth, pour over coconut and lemongrass, place lid and allow to simmer for 30 minutes
Strain and set aside.

Monkfish cooking

  • 1 Monkfish filet – 500 gr approx
  • Cilantro
  • Lovache
  • Butter
  • Spinach 200 gr

Trim lovache and cilantro, Cook spinach in a hot pan with butter and set aside. Cut monkfish tail in small pieces, add salt ad set aside at room temperature. Bake / steam for a few minutes at 80° C.

Ending and Serving

  • Kaffir lime oil
  • Espelette pepper
  • Coarse salt
  • Grated lime zest

Place lovache and spinach in a bowl with a dash of kaffir lime oil, lime jice and bits of lemongrass. Place a piece of fish on top. Season with pepper, coarse salt and lime zest. Right before serving, pour light coconut broth over fish to end cooking.