Fabiennes Leeks And Monkfish Recipes

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FABIENNE'S "TOMCARON" MONKFISH



Fabienne's

The tomatoes, carrots, apple, and onion marry with the monkfish, ginger, turmeric, cumin, basil, and cinnamon to deliver a well-balanced and delicate culinary experience. This dish could be served over rice, with mashed potatoes, or with fingerling potatoes. Your guests will be asking for more!

Provided by Fabienne Riesen

Categories     Seafood     Fish

Time 1h10m

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil
1 cup chopped onion
¾ cup matchstick-sized carrots
½ teaspoon ground ginger
½ teaspoon ground cumin
½ teaspoon hot Madras curry powder
¼ teaspoon ground cinnamon
¼ teaspoon dried basil
salt and ground black pepper to taste
½ cup white cooking wine
2 cups peeled and seeded tomatoes
1 cup diced Golden Delicious apple
1 pound monkfish fillets, cut into cubes

Steps:

  • Heat olive oil in a large pot over medium heat. Add onion, carrots, ginger, cumin, curry powder, cinnamon, basil, salt and black pepper. Stir in cooking wine. Reduce heat to low and simmer, covered, until flavors combine, about 10 minutes.
  • Stir tomatoes and apple into the pot. Increase heat to medium-low. Cover and simmer, stirring frequently, until tomatoes soften and break down, about 30 minutes. Lower monkfish gently into the pot; spoon sauce over fish. Cook and stir over low heat until monkfish flakes easily with a fork, about 5 minutes.

Nutrition Facts : Calories 221.8 calories, Carbohydrate 17.1 g, Cholesterol 28.3 mg, Fat 8.9 g, Fiber 3.2 g, Protein 18.1 g, SaturatedFat 1 g, Sodium 250.4 mg, Sugar 8.6 g

FABIENNE'S LEEKS AND MONKFISH



Fabienne's Leeks and Monkfish image

Monkfish has become my favorite fish. Its delicate flavor is complemented by the combination of leeks and carefully chosen spices. The amount of curry could be modified to your own taste. This dish could be served over rice, with mashed potatoes, or with fingerling potatoes.

Provided by Fabienne Riesen

Categories     World Cuisine Recipes     Asian     Thai

Time 1h15m

Yield 4

Number Of Ingredients 14

2 tablespoons olive oil
2 cups chopped leeks, white and light green parts only
⅓ cup white wine
1 tablespoon lemon juice
1 teaspoon ground cumin
¾ teaspoon hot Madras curry powder, or to taste
½ teaspoon ground turmeric
½ teaspoon ground paprika
¼ teaspoon ground coriander
⅛ teaspoon ground ginger
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
1 (14 ounce) can coconut milk
1 pound monkfish fillets, cut into cubes

Steps:

  • Heat olive oil in a stock pot over medium heat. Stir in leeks, white wine, lemon juice, cumin, Madras curry powder, turmeric, paprika, coriander, ginger, cayenne, salt, and pepper. Cover pot and reduce heat to medium-low, stirring frequently until all liquid is absorbed, about 30 minutes. Uncover pot, stir in coconut milk, and reduce heat to low; simmer uncovered for 30 minutes.
  • Place monkfish gently into pot; spoon leek mixture over monkfish. Cook and stir gently over low heat until fish flakes easily with a fork, about 5 minutes.

Nutrition Facts : Calories 389.6 calories, Carbohydrate 10.8 g, Cholesterol 28.3 mg, Fat 29.8 g, Fiber 2.3 g, Protein 19.3 g, SaturatedFat 19.5 g, Sodium 83.3 mg, Sugar 2.1 g

PAN ROASTED MONKFISH WITH POTATOES AND LEEKS



Pan Roasted Monkfish With Potatoes and Leeks image

A Lidia Bastianich recipe that was adapted from a website that showcases many great chef's recipes. Posted for 2006 Zaar World Tour - Italy. Monkfish has darker meat, moderate flavor and moderately firm texture that can be prepared in many different ways, such as baked, grilled, broiled, sautéed or even microwaved. If monkfish is not easily available Lake trout, Northern pike, Perch, Pink salmon or Pollock can be substituted.

Provided by lauralie41

Categories     Potato

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs monkfish fillets
3 medium idaho potatoes, peeled and sliced 1-inch thick (about 1 pound)
salt
3 medium leeks (about 1 pound)
3/4 cup extra virgin olive oil
2 tablespoons olive oil
Wondra Flour
fresh ground black pepper
4 sprigs fresh thyme
2 tablespoons fresh Italian parsley, chopped
2 tablespoons fresh chives, chopped

Steps:

  • Begin by removing the outer mottled gray membranes and any dark red portions from the monkfish fillets. On a slight angle, slice the fish into 1/2-inch thick medallions. Using two pieces of wax paper, place a few medallions between the paper and lightly pound them with the flat side of a meat mallet or small heavy saucepan to slightly flatten them.
  • In a 4-5 quart saucepan, add the potatoes and enough cold water to cover them by 3 inches, season with salt and bring to a boil.
  • Reduce heat to a gentle boil and cook 10 minutes.
  • Trim the root ends and dark green leaves from the leeks. From the greens of one leek, trim any yellow, wilted or bruised parts and reserve them. The other two leek greens can be set aside for another use, like stock. Slice the leek whites and reserved greens in half lengthwise. Rinse layers well under cold water to remove any grit from between the layers. Using one set of leek whites and greens, cut again in half lengthwise. The remaining leek whites cut crosswise into 1 inch pieces. Add all the leeks to the potatoes after they have cooked at a gentle boil for 10 minutes. Cook leeks and potatoes for an additional 10 minutes or until they are tender.
  • Reserve 2 cups of the potato/leek cooking liquid. Drain the remaining liquid from the vegetables. Transfer to a blender the leek greens, long pieces of leek whites and two slices of the potato. Add approximately 1/2 cup of the reserved cooking liquid and blend until smooth. While the blender is still running, add 1/2 cup of the olive oil in a thin steady stream. Blend until creamy and the sauce is thick enough to lightly coat a spoon. If necessary, add more cooking liquid to get the sauce to that stage. Strain the sauce into a small saucepan, keep warm over low heat.
  • In a large skillet over a medium-high flame, heat 3 tablespoons of the olive oil. Add the remaining leeks and potatoes that have been drained and the thyme sprigs to the skillet.
  • Season with salt and pepper and cook until golden brown, turning often, for approximately 12 minutes. Remove from heat and cover skillet to keep the mixture warm.
  • Sprinkle the monkfish slices with salt and lightly coat them with flour, tap off excess. In a large non-stick skillet over medium flame, heat the remaining 3 tablespoons of oil. Add as many monkfish slices as possible to fit in a single layer. Cook fish only turning once until golden brown on both sides, approximately 5-7 minutes. Remove to a plate and keep warm.
  • Divide the potatoes and leeks among 6 warm dinner plates. Place the monkfish slices on top of the vegetable mixture and spoon the sauce over the fish. Garnish with a sprinkle of parsley and/or chives. Serve immediately.

Nutrition Facts : Calories 503.2, Fat 34, SaturatedFat 4.9, Cholesterol 37.8, Sodium 43.9, Carbohydrate 25, Fiber 3.2, Sugar 2.6, Protein 24.8

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Top Asked Questions

How long to cook monkfish with potatoes and leeks?
Cook fish only turning once until golden brown on both sides, approximately 5-7 minutes. Remove to a plate and keep warm. Divide the potatoes and leeks among 6 warm dinner plates. Place the monkfish slices on top of the vegetable mixture and spoon the sauce over the fish. Garnish with a sprinkle of parsley and/or chives.
What's the best way to cook creamed leeks?
While that is chilling, over a medium heat sweat the leeks in half of the butter and oil in a large saucepan for about five minutes until starting to soften. Add in the wine, let it cook off by turning up the heat, add the sliced mushrooms and then the crème fraiche and cook for another five minutes until the mushrooms have softened.
How long do you cook a monkfish in a pan?
Sprinkle the monkfish slices with salt and lightly coat them with flour, tap off excess. In a large non-stick skillet over medium flame, heat the remaining 3 tablespoons of oil. Add as many monkfish slices as possible to fit in a single layer. Cook fish only turning once until golden brown on both sides, approximately 5-7 minutes.

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