BRAISED MONKFISH IN MILFOIL (YARROW)

BRAISED MONKFISH IN MILFOIL (YARROW) image

Categories Fish

Yield 4 servings

Number Of Ingredients 6

2-3 small zucchini
several sprigs of milfoil (yarrow)
1 1/2 lbs. of monkfish
8 thin slices of smoked bacon
3 T. sweet butter
salt and pepper

Steps:

Peel the zucchini, cut in half lengthwise and scoop out seeds. Plunge into boiling, salted water and cook until tender. Drain, refresh, and drain again. Pick over, wash, rinse and pat dry the milfoil (yarrow). In a food processor fitted with a metal blade, combine the zucchini and the milfoil. Process until smooth; set aside. Cut the monkfish into 4 thick slices. Wrap the bacon around the fish and secure with string. Melt the oil and 2 T. of the butter in skillet over moderate heat. Add the fish and cook 4 mins on each side. Remove and keep warm. Pour off the fat and deglaze the pan with 2 cups water. Bring to a boil and reduce slightly until thickened. Add the remaining tablespoon of butter and season. Add any juices that are rendered by the cooked fish. On individual plates, place a small amount of the pureed zucchini and milfoil. Place the fish on top. Spoon the deglazed pan juices over the fish and season. Garnish with additional sprigs of milfoil if desired.