Cave privée 1989 Veuve Clicquot - Monkfish steaks with roasted porcini mushrooms 40 minutes 40 minutes Serves 8 Fresh monkfish fillets Hazelnut butter Fresh porcini mushrooms Slice of Leon Cecina meat Sautéed porcini mushroom caps Bacon cream emulsified with beef stock Monkfish steaks with roasted porcini mushrooms Trim and slice the fresh monkfish fillet to obtain equal-sized pieces of 5 cm in diameter. Sauté the fillets in a hazelnut butter and cool them quickly. Prepare a duxelles of fresh mushrooms and surround the monkfish with it; decadently garnish the dish with a thin slice of Cecina de Leon on top. Finish cooking the roast by basting it regularly in the oven. Plate up the medallions with flash-fried porcini caps and the fried bacon cream, emulsified with beef stock. White fish Mushroom France