Best Roast Monkfish Recipes
ERIC'S ROAST MONKFISH WITH CASSEROLE OF MUSHROOMS, SNOW PEAS, AND ASPARAGUS
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
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.
ROAST MONKFISH
THIS RECIPE COMES FROM THE SOROLLA RESTAURANT IN THE LAS ARENAS HOTEL IN VALENCIA. THE CUISINE OF THIS ESTABLSHMENT IS A LIVING CUISINE, ONE ADAPTING ITSELF TO THE SEASON AND WHAT IS AVAILABLE IN THE MARKET WHILE ALWAYS REMAINING FOCUSED ON THE SATISFACTION OF ITS GUESTS.
Provided by valenciacity
Time 5h
Yield Serves 4
Number Of Ingredients 24
Steps:
- MAKE PORTIONS BY DIVIDING THE MONKFISH IN TWO 100 GRAM SECTIONS. COOK THE WHOLE POTATOES IN THE FISH STOCK. BLANCH THE GREEN BEANS AND SAUTE WITH THE POTATOES.
- SCORE THE FISH AND ADD TO THE VEGETABLES PAN, BASTE WITH THE SAUCE AND HEAT EVERYTHING TOGETHER.
- FOR THE SAUCE, FRY A TABLESPOON OF THE PASTE BASE, BASTE WITH THE FISH STOCK AND REMOVE FROM HEAT, ADD THE PEAR PUREE AND GARLIC MAYONNAISE, CONTINUE BEATING WITH A WHISK SO THE INGREDIENTS DO NOT SEPARATE, STRAIN AND RESERVE.
- FOR THE GARLIC MAYONNAISE, MAKE A PUREE OF ROASTED GARLIC WITH THE EGG YOLKS AND DRIZZLE IN THE OIL, BAKE THE PEARS WITH THE SKIN ON, REMOVE THE MEAT OF THE FRUIT AND CRUSH IT, BASTE IT WITH THE FISH STOCK AND BLEND WITH THE GARLIC MAYONNAISE.
- SOFREGIT - MINCE THE ONION AND STEAM IT COVERED, THEN INCREASE THE HEAT AND ADD THE GARLIC, PAPRIKA AND TOMATO (SEEDED AND MINCED) IN THAT ORDER. COOK FOR ABOUT 4 HOURS UNTIL IT BECOMES A COMPOTE.
ROAST MONKFISH WITH CRISP POTATOES, OLIVES, AND BAY LEAVES
Steps:
- Preheat the oven to 400°F. Peel and thinly slice the potatoes (use a mandoline if you have one). Spread the bottom of a 9 X 12-inch baking pan with half the olive oil; top with a single layer of the potatoes (it's okay if they overlap a little). Season with salt and pepper and top with the bay leaves and remaining oil.
- Roast for 10 minutes. Check and turn the pan from back to front, shaking it a little to bathe the potatoes in oil. Roast for 10 minutes more. If the potatoes aren't browning, roast for 5 minutes more.
- Top the potatoes with the olives and the fish; sprinkle the fish with salt and pepper. Roast for 10 minutes more, or until the fish is tender but not overcooked. Serve immediately.
- Variations
- You can mix sliced onion or other root vegetables in with the potatoes, and the results will be delicious, but the juices of the vegetables will reduce the potatoes' browning; it's a trade-off, and there's nothing to be done about it.
- Substitute about 10 fresh sprigs thyme for the bay or about 2 teaspoons fresh (or 1 dried) rosemary.
- Other possibilities: 1 tablespoon ground cumin or cumin seeds; 1 tablespoon fennel seeds; 3 teaspoons curry powder (sprinkle 1 teaspoon on the fish itself); a few saffron threads; or 1 tablespoon good-quality, medium-hot paprika.
ROAST MONKFISH WITH MEAT SAUCE
I used to make an understated but impressive dish of monkfish with a meat sauce that was simple in appearance but tiresome in preparation, because the sauce was a reduction that began with meat bones, continued with roasted vegetables, and required four or five steps over a two-day period. The result was delicious, but so ordinary looking that only the best-trained palates ever picked up on how complex it was. Now I make the same sauce with pan-roasted vegetables, a simple combination of onion, carrot, and celery, darkly browned in a little bit of butter, and a can of beef stock. It takes a half hour or less, and although it doesn't have the richness of my original work of art, no one to whom I served both could tell the difference with certainty.
Yield makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 500°F or as close to that as it will get. It's best to remove the thin membrane clinging to the monkfish before cooking. Just pull and tug on it while cutting through it with a paring knife and it will come off; you don't have to be too compulsive about this task, but try to get most of it off.
- Put a cast-iron or other ovenproof skillet or roasting pan in the oven while it is heating. Put half the butter in a small saucepan and turn the heat to medium-high. Add the carrot and celery and stir; a minute later, add the onion. Cook, stirring occasionally, until the vegetables brown-be careful not to let them burn-less than 10 minutes. Stir in the tomato paste if you're using it, then the broth or stock. Bring to a boil, then adjust the heat so the mixture simmers for about 10 minutes.
- Strain the broth, pressing on the vegetables to extract their liquid. Return to medium-high heat and bring to a boil; let boil until reduced by about three-quarters, or until less than 1/2 cup of thick liquid remains. Season the fish with salt and pepper.
- Meanwhile, once you've strained the broth and begun reducing it, carefully remove the hot pan from the oven and add the olive oil to it; swirl to coat the bottom of the pan. Add the fish and roast for 5 minutes. Remove from the oven and carefully pour the liquid that has accumulated around the fish into the simmering sauce; once again, bring it to a boil and reduce until thick, syrupy, and about 1/2 cup. Turn the fish and roast it for another 5 minutes, or until a thin-bladed knife inserted into its thickest part meets little resistance.
- Stir the remaining butter into the sauce, then serve the fish with the sauce spooned over it.
- Roast Monkfish with Asian Meat Sauce: To season the stock with Asian aromatic vegetables rather than traditional European ones, substitute 10 slices peeled fresh ginger, a lemongrass stalk, and 5 scallions for the carrot, celery, and onion. Omit the tomato paste.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love