Le Bernardin-Inspired Monkfish with Red Wine Sauce

Instructions

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   1. **Prepare the Potato Mousseline**: Place the quartered potatoes in a pot and cover with cold, salted water. Bring to a boil and cook until very tender, about 15-20 minutes. Drain well and return to the hot pot over low heat for 1-2 minutes to dry them out. Pass the potatoes through a ricer or mash thoroughly until smooth. Gradually beat in the softened butter, then the warm heavy cream and milk until completely smooth and fluffy. Season with salt to taste. Keep warm.

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   2. **Start the Red Wine Sauce**: In a small saucepan, heat 1 tbsp olive oil over medium heat. Add the minced shallot and garlic, and cook until softened, about 2-3 minutes. Pour in the red wine and bring to a simmer, scraping up any browned bits. Reduce the wine by half. Add the beef broth and bay leaf. Bring to a simmer and continue to reduce by about one-third, allowing the flavors to concentrate (approximately 15-20 minutes). Strain the sauce through a fine-mesh sieve into a clean saucepan, discarding solids and bay leaf. If a thicker sauce is desired, mix cornstarch with cold water to create a slurry, then whisk into the simmering sauce. Simmer for 1 minute until thickened. Remove from heat and whisk in 1 tbsp cold butter until melted and incorporated, creating a glossy finish. Season with salt and pepper. Keep warm.

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   3. **Prepare the Mushroom Fricassée**: Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add the diced shallot and cook until softened, about 2 minutes. Add the minced garlic and cook for 30 seconds until fragrant. Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, about 5-7 minutes. Deglaze the pan with white wine or chicken broth, scraping up any browned bits. Let it reduce for 1 minute. Stir in the heavy cream and cook until the sauce lightly thickens, about 2-3 minutes. Stir in fresh parsley. Season with salt and pepper. Keep warm.

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   4. **Cook the Monkfish**: Pat the monkfish medallions dry with paper towels and season generously with salt and pepper. Heat 1 tbsp olive oil and 3 tbsp butter in a large, oven-safe skillet over medium-high heat until the butter is melted and foaming. Carefully place the monkfish medallions in the skillet. Sear for 3-4 minutes until golden brown and a crust forms. Flip the fish. Add the fresh thyme sprig to the pan. Baste the fish continuously with the foaming butter for another 3-5 minutes, or until cooked through (internal temperature of 140°F / 60°C). Cooking time will vary based on thickness.

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   5. **Assemble and Serve**: Spoon a generous amount of potato mousseline onto the center of each plate. Arrange a portion of the mushroom fricassée next to or over the mousseline. Place a seared monkfish medallion on top of the mousseline or alongside the fricassée. Drizzle generously with the warm red wine sauce. Garnish with a small sprig of fresh thyme, if desired. Serve immediately.