Our winemaker, Madeleine Gay, suggests with the dish below-mentioned La Marsanne du Valais, Millésime 2005, from the range Maître de Chais. > To order the wine or for more information about this range, click here.

Monkfish medallions, with creamy petit pois purée and morel mushrooms

Ingredients for 4 people - 4 monkfish medallions of 80g each - 200 g fresh morel mushrooms - 300 ml cream - 50 g shallots, finely chopped - 250 g frozen petits pois - 50 ml cream - 100 g butter - 1 tablespoon olive oil - Sprigs of flat-leaf parsley - Salt and pepper

Method

Sauté the shallots in half of the butter, add the morels and cook gently for 5 minutes. Add salt.

Add 300 ml of cream and reduce to obtain a thickish sauce, then adjust the seasoning.

Cook the petit pois in salted boiling water for 3 minutes, drain and refresh under cold water. Whizz in a food processer, then pass through a sieve.

Finish off with a little cream – 50 ml – and the remaining butter.

Season the monkfish medallions with salt and pepper and sauté in the olive oil for about 3 minutes on each side.


To serve

Place some petit pois purée in the middle of each plate with a monkfish medallion on top. Divide the morels and sauce among the plates. Garnish with a sprig of flat-leaf parsley.