Medallions of Lotte Lautrec

This is a nice tasting entree that was popular for lunch at a few French cafes that I cooked in! 

   
     Lotte is also known as monkfish.  The sauce was named after the French Painter Toulouse Lautrec.  Monkfish is a deep water fish.  Monkfish has a flavor and texture that is similar to lobster.  The Lautrec mint creme is perfect with monkfish!
     Crevettes Lautrec (Shrimp Lautrec) is the more popular version of this recipe.  Lotte is a deep water fish that has a texture and flavor that is similar to lobster.  The problem with lotte is sustainability issues.
     For a long time, lotte was sold as "Poor Man's Lobster."  Lotte is also called Slipper Tail.  Devious chefs used to use lotte in place of lobster or as a filler in recipes like cioppino and bouillabaisse.  At second rate restaurants, seafood pasta recipes that mentioned lobster as being an ingredient often substituted lotte for lobster.  Lotte used to be sold at a very cheap price.  Now lotte is rarely seen at fish markets.  Always check the sustainability list at reputable marine websites, before purchasing lotte.  If no lotte is available, then shrimp or tiger prawns is a good substitute.       

   
     Medallions of Lotte Lautrec Recipe:  

     Heat a small sauce pot over medium heat.

     Add 1/2 cup of dry white wine.

     Add 1/2 teaspoon of finely minced shallot.

     Simmer and reduce the wine, till it nearly becomes a syrup consistency.  

     Add 3/4 cup of cream.

     Add sea salt and white pepper.

     Add 10 to 12 chopped fresh mint leaves.  

     Simmer and reduce the sauce, till it becomes a thin cream sauce consistancy.

     Keep the sauce warm over very low heat. 

     Cut a 6 to 8 ounce monkfish filet into 4 thick medallions.

     Season the monkfish medallions with sea salt and black pepper.  

     Heat a saute pan over medium heat.

     Add 1/2 tablespoon of blended olive oil. 

     Add 3 pats of unsalted butter.

     Pan sear the seasoned monkfish medallions on both sides, till golden brown highlights appear and till they become fully cooked.  (Only turn the lotte medallions once, when searing.)  

     Arrange the monkfish medallions on a plate. 

     Spoon sauce on the plate around the monkfish medallions. 

     Serve with rice and a vegetable of your choice.   
     Garnish the plate with a mint sprig.
     Note:  Plain brown rice was place in a mold and then inverted on the plate in the photos above.
     Eggplant sticks (3/8"x3/8"x3 1/2") were dredged in seasoned flour then dipped in buttermilk.  The eggplant sticks were dredged in flour a second time and then fried in 360 degree vegetable frying oil.
     Buttered par boiled peas and pimiento are the other vegetable in the photographs.

     
   
     The mint cream sauce is far from overpowering and it has very delicate fresh spring flavor that tastes great with monkfish.  This is a refreshingly simple entree that looks and tastes elegant.  Delicious!  ...  Shawna