Hello all! It's been a long time since I've posted. I have a good excuse, I was off getting my pilot's license. smileys/smile.gif Anyway, I bought some monkfish on a whim yesterday, having never cooked it before. Anybody have a great recipe to try? I don't mind exotic, simple, unconventional - just want something new to try.
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Monkfish?
- Thread starter dwavle
- Start date
Monkfish is supposedly "poor man's lobster"...REC within...
Le Cordon Bleu at Home has a few recipes that I haven't tried...one looks promising.
Monkfish in White Wine Cream Sauce with Vegetables
Vegetable Garnish-
6 oz. carrots
6 oz. turnips
6 oz. green beans
salt
6 oz. shelled green peas
24 peeled pearl onions
4 Tbsp. unsalted butter
Freshly ground black pepper
6 oz. button, or quartered large mushrooms
2-1/2 pounds monkfish fillets
6 Tbsp. unsalted butter
1 lg. shallot, chopped fine
5 Tbsp. flour
1 cup dry white wine
1 bouquet garni (leek leaves, celery, bay leaf, thyme)
Salt and freshly ground black pepper
2 egg yolks
1 cup heavy cream
Chervil or parsley (flat leaved) for garnish
Prep the veggie garnish: Cut carrots and turnips into sticks (batonets) 1-1/2 inches long by 1/4 inch wide; set aside. Cut green beans in lengths to match, and cook in salted boiling water just until crisp tender (10 min.), then rinse in cold water. Set aside. Cook peas and onions in boiling water for 8 minutes, drain, and rinse under cold running water, and set aside.
Heat 2 Tbsp. butter in a skillet over medium heat and cook carrots for 8-10 minutes, then add turnips and cook 3 minutes more. Season to taste with salt and pepper and stir in beans, onions and peas. Set aside, covered, to keep warm. Heat remaining 2 Tbsp. butter in another skillet ofer high heat and saute mushrooms until all moisture has evaporated. Set aside with other vegetables.
Cut the monkfish into 2 inch blocks. Heat 2 Tbsp. butter over high heat. Add fish and sauté until golden brown on both sides. Remove to a platter with a slotted spoon. Cover and keep warm. Quickly reduce heat to medium and add remaining butter to pan. Add shallots and cook until soft, but not colored. Stir in flour, and cook for 2 minutes, but do not allow flour to brown at all. Add the wine and bring to a boil. Return the fish to the pan, along with any accumulated juices. Add the bouquet garni and enough water to come level with the fish in the pan. Season with salt and pepper, reduce heat and simmer gently 10 minutes to infuse the flavors into the fish and the sauce. Remove the fish, and continue cooking the sauce over very low heat another 20 minutes to mellow the acidity of the wine. Remove the bouquet garni.
Whisk the egg yolks with the cream in a small bowl. Add a small amount of the hot sauce to the egg-cream mixture and whisk until smooth. Remove the sauce from heat and whisk small amounts of the tempered egg-cream mixture into the sauce until totally incorporated. Return to very low heat and cook until thickened, but do NOT allow to boil. Add fish and vegetables to thickened sauce to reheat. Transfer to a deep dish for serving. Garnish with fresh chervil or parsley leaves. Serves 6.
Paraphrased from Le Cordon Bleu at Home
Le Cordon Bleu at Home has a few recipes that I haven't tried...one looks promising.
Monkfish in White Wine Cream Sauce with Vegetables
Vegetable Garnish-
6 oz. carrots
6 oz. turnips
6 oz. green beans
salt
6 oz. shelled green peas
24 peeled pearl onions
4 Tbsp. unsalted butter
Freshly ground black pepper
6 oz. button, or quartered large mushrooms
2-1/2 pounds monkfish fillets
6 Tbsp. unsalted butter
1 lg. shallot, chopped fine
5 Tbsp. flour
1 cup dry white wine
1 bouquet garni (leek leaves, celery, bay leaf, thyme)
Salt and freshly ground black pepper
2 egg yolks
1 cup heavy cream
Chervil or parsley (flat leaved) for garnish
Prep the veggie garnish: Cut carrots and turnips into sticks (batonets) 1-1/2 inches long by 1/4 inch wide; set aside. Cut green beans in lengths to match, and cook in salted boiling water just until crisp tender (10 min.), then rinse in cold water. Set aside. Cook peas and onions in boiling water for 8 minutes, drain, and rinse under cold running water, and set aside.
Heat 2 Tbsp. butter in a skillet over medium heat and cook carrots for 8-10 minutes, then add turnips and cook 3 minutes more. Season to taste with salt and pepper and stir in beans, onions and peas. Set aside, covered, to keep warm. Heat remaining 2 Tbsp. butter in another skillet ofer high heat and saute mushrooms until all moisture has evaporated. Set aside with other vegetables.
Cut the monkfish into 2 inch blocks. Heat 2 Tbsp. butter over high heat. Add fish and sauté until golden brown on both sides. Remove to a platter with a slotted spoon. Cover and keep warm. Quickly reduce heat to medium and add remaining butter to pan. Add shallots and cook until soft, but not colored. Stir in flour, and cook for 2 minutes, but do not allow flour to brown at all. Add the wine and bring to a boil. Return the fish to the pan, along with any accumulated juices. Add the bouquet garni and enough water to come level with the fish in the pan. Season with salt and pepper, reduce heat and simmer gently 10 minutes to infuse the flavors into the fish and the sauce. Remove the fish, and continue cooking the sauce over very low heat another 20 minutes to mellow the acidity of the wine. Remove the bouquet garni.
Whisk the egg yolks with the cream in a small bowl. Add a small amount of the hot sauce to the egg-cream mixture and whisk until smooth. Remove the sauce from heat and whisk small amounts of the tempered egg-cream mixture into the sauce until totally incorporated. Return to very low heat and cook until thickened, but do NOT allow to boil. Add fish and vegetables to thickened sauce to reheat. Transfer to a deep dish for serving. Garnish with fresh chervil or parsley leaves. Serves 6.
Paraphrased from Le Cordon Bleu at Home
I love this one. And I have to believe it would be outstanding with monkfish, which I also adore.
http://www.epicurious.com/recipes/food/views/Cod-with-Coconut-Lime-and-Lemongrass-Curry-Sauce-232209?recipename=Cod%20with%20Coconut,%20Lime,%20and%20Lemongrass%20Curry%20Sauce&saved_to_box=y
http://www.epicurious.com/recipes/food/views/Cod-with-Coconut-Lime-and-Lemongrass-Curry-Sauce-232209?recipename=Cod%20with%20Coconut,%20Lime,%20and%20Lemongrass%20Curry%20Sauce&saved_to_box=y
luisa_calif
Well-known member
Michael, if you want me to mail you a few Kaffir Lime Leaves, send me a PM w/ our address.
I have sent them to quite a few people here and they arrive in great shape.
(Sorry, Your address) lazy typing fingers here.
I have sent them to quite a few people here and they arrive in great shape.
(Sorry, Your address) lazy typing fingers here.