Difficulty: Easy
From years of perfecting seafood dishes, here's a restaurant-worthy recipe. Cut 3 steaks per person from the monkfish tail and season with salt. Spread the coarse gray mignonette on a plate and press each steak firmly into it on both sides for bold flavor.
Heat the olive oil in a skillet over high heat and sear the steaks on both sides until golden. Deglaze the pan by removing excess fat.
Add the fine Languedoc mignonette and reduce until nearly dry. Pour in the sole stock and simmer for 8 to 10 minutes, allowing the flavors to meld.
Transfer the steaks to a clean cloth or absorbent paper to drain, then keep warm.
Stir in the crème fraîche and reduce until the sauce thickens to a silky consistency.
Arrange the warm monkfish steaks on a serving dish.
Finish the sauce by whisking in the butter and adjusting salt to taste. Pour generously over the steaks.
Expert tip: If mignonette pepper is unavailable, crush peppercorns with the base of a bottle for a fresh, coarse grind.
Joëlle's insight: Elevate the sauce with a subtle pinch of saffron pistils for an exquisite aroma.
Recommended pairing: Meursault or white Hermitage.
