Monkfish Court Bouillon Recipes

GE COURT BOUILLON

Steps:

• Combine all ingredients in a saucepan and bring to a boil over high heat. Reduce the heat and simmer for 8 minutes. Strain or use chunky the first time, then strain through a fine mesh and either refrigerate for up to 3 days or freeze for up to 2 months. Either way, be sure to bring to a boil before reusing.

POACHED MONKFISH WITH RED ONION, ORANGES, AND KALAMATA OLIVES

Steps:

• Place onion, celery, carrot, parsley, bay leaves, peppercorns, zest, and wine in a wide shallow saucepan with 6 cups water. Bring to a boil; reduce to a simmer. Cook 20 minutes to allow flavors to blend. Strain; discard solids. Return court-bouillon to pan.
• Bring court-bouillon to a boil; reduce to just simmering. Place fish in stock (it will be partly submerged); top with oranges, olives, and red onion. Cover; cook until fish is just cooked through, about 10 minutes.
• Transfer fish with a spatula or slotted spoon to serving platter with oranges, olives, and onion. Serve immediately.

MONKFISH TERRINE (TERRINE DE LOTTE)

Steps:

• Preheat oven to 350 degrees.
• Cut away and discard any very red, nonwhite meat from fillets. There should be about 2 pounds of trimmed fish left.
• Meanwhile, bring court-bouillon to the simmer and add fillets. Cook 10 to 15 minutes or until just cooked through. Cooking time will depend on size of fillets. Remove fillets and let stand until thoroughly cool.
• Put eggs in mixing bowl and add tomato paste, Cognac, cayenne, paprika, salt and pepper. Beat with a whisk until thoroughly blended.
• Butter a 7-cup loaf pan using half the butter. Pour about half the egg mixture into the pan and arrange fillets lengthwise in the center. Pour in remaining egg mixture.
• Place loaf pan inside larger pot and pour boiling water around it.
• Grease a rectangle of aluminum foil with remaining butter and place it buttered side down over top of loaf pan. Press down the edges to seal. Bring the water in the pan to the boil on top of the stove, then place in the oven. Bake about 40 minutes or until mixture is almost set. Remove foil covering and let cook about 20 minutes or until lightly browned on top. The internal temperature should be about 160 degrees. Let the pan remain in its water bath. Remove from the oven and let stand 30 minutes.
• Remove loaf pan from water bath and place it on a rack to cool. Chill thoroughly and serve sliced with spinach mayonnaise.

SEARED MONKFISH WITH BALSAMIC AND SUN-DRIED TOMATOES

Steps:

• Combine sun-dried tomatoes, 2 tablespoons olive oil, balsamic vinegar, tomato oil, garlic, and sugar in a small bowl. Toss to coat and set aside.
• Use a sharp knife to cut the purple translucent membrane away from each fillet. Cut each fillet crosswise into 3 to 4 pieces. Season with salt and pepper.
• Heat 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Sear monkfish until golden brown, about 3 minutes. Flip and continue cooking until opaque throughout, 2 to 3 minutes more. Reduce heat to low, remove fish to a plate, and cover with aluminum foil to keep warm.
• Pour sun-dried tomato mixture into the skillet and quickly stir around the pan until just warmed, about 20 seconds. Spoon topping over fish and garnish with parsley.