Fabiennes Leeks And Monkfish Recipes

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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

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.

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Top Asked Questions

How to cook monkfish cheeks in a skillet?
● Add olive oil in a skillet and place it over medium heat. Sauté garlic till it turns golden brown, and place the monkfish cheeks in a single layer over it. ● Let them cook for about 2 minutes on one side, and then flip to cook the other side.
What is the best way to prepare monkfish fillet?
Wrap each fillet of monkfish in three slices of pancetta, wrap each parcel in cling film and refrigerate for a half hour or much earlier if you want to get ahead. 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.
What is the best way to cook mushrooms and 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 to cook monkfish curry?
● Add coconut milk and fish sauce in, and let the mixture cook for 3 – 4 minutes, or until the curry turns slightly thick. ● Next, add cilantro with monkfish chunks and water chestnuts. Let it cook for another 3 – 4 minutes, or until the fish is cooked properly.

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