Best Erics Roast Monkfish With Casserole Of Mushrooms Snow Peas And Asparagus Recipes

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MONKFISH à LA PROVENçALE



Monkfish à la Provençale image

Gigot de Mer à la Provençale is roasted monkfish seasoned with rosemary, thyme, bay leaf and garlic that is served on a bed of ratatouille. What could be more Provençale?

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

1 very large eggplant (about 1 1/2 pounds), diced
Salt
5 tablespoons extra-virgin olive oil, plus more for oiling dish
2 medium onions, finely chopped
1 red bell pepper, seeded and cut in thin 2-inch lengths
1 green bell pepper, seeded and cut in thin 2-inch lengths
3 large garlic cloves, minced, plus 1 clove, sliced
2 large zucchini (about 1 1/4 pounds), diced
Black pepper
1 bay leaf, broken in half
1 teaspoon chopped fresh rosemary
1 teaspoon fresh thyme leaves
1 large tomato, peeled, seeded and finely chopped
1 2-pound monkfish tail, skin off
2 shallots, minced
1 cup dry white wine
Slivered fresh basil leaves for garnish

Steps:

  • Heat oven to 425 degrees. Cover a baking sheet with parchment and place eggplant on top. Season with salt to taste and toss with 2 tablespoons olive oil. Place in oven on middle rack and roast for 15 minutes, stirring halfway through. Remove from oven and reduce heat to 375 degrees.
  • Heat 2 tablespoons olive oil in a heavy lidded skillet or casserole and add onions and pepper. Cook, stirring often, until just about tender, about 5 minutes.
  • Add minced garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add zucchini and roasted eggplant, and stir together. Season generously with salt and pepper and add 1/2 bay leaf, 1/2 teaspoon rosemary and 1/2 teaspoon thyme. When vegetables are sizzling, cover pan, reduce heat to low, and simmer 20 minutes, stirring occasionally. Stir in the tomato. Taste and adjust seasonings.
  • Meanwhile, oil a large baking dish or gratin (large enough to accommodate ratatouille and fish). Season monkfish on both sides with salt and pepper. Make a few slits in the top and insert garlic slices. Place fish in baking dish, rounded side up.
  • Sprinkle shallots around fish. Drizzle 1 tablespoon olive oil over fish and sprinkle with remaining rosemary and thyme. Break up remaining bay leaf into a few pieces and scatter over fish. Pour wine into baking dish and place in oven for 25 minutes.
  • Remove baking dish from oven and carefully transfer fish to the baking sheet you used for the eggplant. Pour off liquid in baking dish and discard.
  • Transfer ratatouille to baking dish and place fish on top. Return to oven and bake 10 to 15 minutes, or until fish is completely opaque and can be pulled from the bone. Monkfish won't flake apart like other white-fleshed fish; the texture is similar to cooked lobster. Remove from oven. Remove pieces of bay leaf, then garnish with basil and serve.

Nutrition Facts : @context http, Calories 503, UnsaturatedFat 16 grams, Carbohydrate 31 grams, Fat 21 grams, Fiber 10 grams, Protein 39 grams, SaturatedFat 3 grams, Sodium 1862 milligrams, Sugar 16 grams, TransFat 0 grams

ROASTED MONKFISH WITH CHANTERELLES, LEEKS, AND GINGER



Roasted Monkfish with Chanterelles, Leeks, and Ginger image

Categories     Fish     Ginger     Mushroom     Onion     Roast     Dinner     Leek     Port     Winter     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Kosher

Yield Serves 4

Number Of Ingredients 14

4 medium leeks (about 1 pound, white and pale green parts only), cut crosswise into 1/4-inch-thick slices
3 small boiling potatoes (about 3/4 pound total)
1 large garlic clove
a 1-inch piece peeled fresh gingerroot
a 1 3/4-pound piece monkfish fillet cut in half crosswise or two smaller fillets (1 3/4 pounds total), any membrane and any dark meat cut away
1/2 pound fresh chanterelle mushrooms*, cleaned with a pastry brush or a dampened kitchen towel, stem ends trimmed and large mushrooms halved
3 tablespoons warm clarified butter (recipe follows)
freshly ground white pepper
2 tablespoons Tawny Port
1 tablespoon soy sauce
Garnish: fresh chives, cut into 1-inch pieces
For clarified butter
unsalted butter, cut into 1-inch pieces
*available at specialty produce shops

Steps:

  • Clarify butter:
  • In a heavy saucepan melt butter over low heat. Remove pan from heat and let butter stand 3 minutes. Skim froth and strain butter through a sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl, leaving milky solids in bottom of pan. Pour clarified butter into a jar or crock and chill, covered. Butter keeps, covered and chilled, indefinitely. When clarified, butter loses about one fourth its original volume.
  • Roast monkfish:
  • Preheat oven to 475°F.
  • In a large bowl of water soak leeks 10 minutes, agitating occasionally to dislodge any sand and letting sand sink to bottom of bowl. Lift leeks out of water with a slotted spoon and drain on paper towels.
  • Peel potatoes and trim if necessary to match diameter of leeks. Cut potatoes crosswise into 1/4-inch-thick slices. In a saucepan of boiling water blanch potatoes 5 minutes and drain.
  • Cut half of garlic clove into several slivers and finely chop remaining half. Cut half of gingerroot into several slivers and finely chop remaining half. With a paring knife make several shallow slits in monkfish and insert a sliver of garlic and gingerroot into each.
  • Heat a flameproof roasting pan, 13 by 9 by 2 inches, in oven 10 minutes. In heated pan toss together leeks, potatoes, mushrooms, chopped garlic and ginger, salt and pepper to taste, and 2 tablespoons clarified butter. Roast vegetables in middle of oven 15 minutes.
  • Heat a 12-inch non-stick skillet over moderately high heat. Pat fish dry and season with white pepper and salt. Add remaining tablespoon butter to skillet and brown fish about 2 minutes on each side. With a slotted spatula transfer fish to a plate. To skillet add Port and soy sauce and on top of stove deglaze over moderately high heat, scraping up any brown bits, 30 seconds. Pour liquid over roasted vegetables, tossing to coat, and arrange fish on top. Roast fish and vegetables in middle of oven 15 to 18 minutes, or until fish is just cooked through (fish will be firm rather than flaky).
  • Garnish fish with chives. Cut fish crosswise into slices and serve with vegetables.

ROASTED MONKFISH



Roasted Monkfish image

Provided by Pierre Franey

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

2 pounds monkfish on the bone, head and skin removed
Salt and freshly ground pepper to taste
1/2 cup olive oil
1 carrot, cut in 1/4-inch cubes
1 onion, coarsely chopped
5 cloves garlic, unpeeled
1 cup dry white wine
1/2 cup fish broth (see recipe)

Steps:

  • Preheat oven to 425 degrees.
  • Season fish with salt and pepper.
  • Heat 2 tablespoons of the olive oil in a large nonstick skillet. Over high heat, cook one side of the fish until golden brown, about 1 minute. Turn, and brown the second side. Add carrot, onion, garlic, wine and fish broth, and simmer 2 to 3 minutes.
  • Transfer the contents of the skillet to an oven-proof baking dish, and cover tightly with aluminum foil. Roast for 5 minutes. Remove the fish to a serving platter and keep warm.
  • Meanwhile, in a saucepan, boil the cooking liquid and vegetables over high heat until reduced by half. Stir in the remaining olive oil to bind the sauce.
  • Spoon the sauce and vegetables over the fish, and serve with mashed potatoes.

Nutrition Facts : @context http, Calories 490, UnsaturatedFat 25 grams, Carbohydrate 8 grams, Fat 31 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 5 grams, Sodium 912 milligrams, Sugar 3 grams

ERIC'S ROAST MONKFISH WITH CASSEROLE OF MUSHROOMS, SNOW PEAS, AND ASPARAGUS



Eric's Roast Monkfish with Casserole of Mushrooms, Snow Peas, and Asparagus image

Chef Eric Ripert of Le Bernardin -- New York City's only four-star restaurant specializing in fish -- shares his recipe for roast loin of monkfish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 12

2 tablespoons corn oil
4 eight-ounce pieces monkfish tail (about 2 pounds), cleaned
2 tablespoons unsalted butter
2 tablespoons double-smoked bacon, julienned
4 cups white mushrooms, cut into quarters
1 tablespoon finely chopped garlic
4 tablespoons finely chopped shallots
4 tablespoons chicken stock
16 pencil asparagus tips, blanched
1 cup snow peas, blanched
1 tablespoon finely chopped fresh flat-leaf parsley
Fine sea salt and freshly ground black pepper

Steps:

  • Preheat oven to 450 degrees. Divide corn oil between two 10-inch nonstick ovenproof skillets. Over high heat, heat oil until just smoking. Place two pieces of monkfish in each skillet, and saute until fish is browned on the bottom, about 5 minutes. Turn the fish, and transfer the skillets to the preheated oven. Bake for about 8 minutes, or until a cake tester can be easily inserted into the fish or when left in the fillet for 5 seconds, the cake tester is warm to your lip.
  • In a large enameled pot over medium heat, add butter, bacon, and mushrooms. Cover, and cook about 4 minutes. Add garlic, shallots, and chicken stock. Reduce heat to low, and cook, covered, about 5 minutes, being careful not to let the liquid evaporate.
  • Add asparagus, snow peas, and parsley. Saute until just heated through. Season with salt and pepper. Remove from heat, and divide among four plates.
  • Transfer the monkfish from the oven to a cutting board, and slice the pieces into 1/4-inch-thick slices; fan over vegetables. Serve immediately.

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