Monkfish With Roasted Artichoke Hearts Recipes

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ROASTED MONKFISH WITH MORELS, DANDELION AND ARTICHOKE SAUCE



Roasted Monkfish With Morels, Dandelion And Artichoke Sauce image

Provided by Molly O'Neill

Categories     dinner, main course

Time 3h

Yield Six servings

Number Of Ingredients 20

1 head garlic, unpeeled, plus
1 large clove, peeled and chopped
1 1/4 cups plus 5 tablespoons olive oil
2 sprigs fresh tarragon
1 sprig fresh thyme
1 cup white wine
1/3 cup Champagne vinegar
3 cups chicken broth, homemade or low-sodium canned
3 lemons, halved, plus
2 tablespoons fresh lemon juice
8 black peppercorns, tied in cheesecloth
12 baby artichokes, tough outer leaves discarded
Kosher salt and freshly ground pepper to taste
6 8-ounce pieces of monkfish, bone intact, halved crosswise
1/4 cup superfine flour, like Wondra
Kosher salt and freshly ground pepper to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 pound fresh morels (or 2 ounces dried, rehydrated in hot water and drained), stemmed, and halved if large
1/2 pound dandelion greens

Steps:

  • To make the sauces, cut the head of garlic in half crosswise. Heat 2 tablespoons of olive oil in a large saucepan over low heat. Add the garlic head, tarragon and thyme and sweat for 5 minutes. Raise the heat and stir in the wine and vinegar. Stir in the broth and 3/4 cup of oil. Squeeze the juice from 1 halved lemon into the saucepan, then add rind, along with the peppercorns. Simmer slowly for 20 minutes. Set aside.
  • Meanwhile, squeeze the juice from the remaining 2 halved lemons into a wide pot and add the rinds. Stem the artichokes. Place the artichokes in the pot and cover with cold water. Bring to a boil. Place damp paper towels over the artichokes to keep them immersed. Lower the heat and simmer until very tender when pierced with a knife, about 35 minutes. Drain and place in a bowl. Strain the reserved garlic-herb mixture over the artichokes, stir to coat them well and set aside for 1 hour.
  • Remove artichokes from the liquid and simmer it in a saucepan until reduced to 2 cups. Let cool. Place in a blender and, with the machine running, slowly drizzle in 1/2 cup of oil. Season the vinaigrette with salt and pepper and set aside.
  • Heat 1 tablespoon of olive oil in a small skillet over low heat. Add the chopped clove of garlic and sweat just until softened. Pull off and discard all but the innermost leaves of the artichokes and place the artichoke hearts in a food processor with the garlic, 2 tablespoons of lemon juice and 2 tablespoons of olive oil. Puree until smooth. Season with salt and pepper to taste. Place in a medium saucepan and whisk in half of the vinaigrette. Set aside.
  • To make the monkfish, preheat the oven to 375 degrees. Sprinkle the fish very lightly on both sides with flour and season with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat. Place the fish in the skillet top side down and sear on both sides until golden brown (in 2 batches if necessary). Place in the oven and roast until fish is cooked through, about 5 minutes.
  • Meanwhile, warm the artichoke sauce over very low heat. (The sauce will separate if too hot.) Remove the fish from the skillet and keep warm. Deglaze the skillet over medium heat with the remaining vinaigrette. Strain the vinaigrette into another skillet and place over medium heat. Add the butter and the morels and cook for 2 minutes. Add the dandelion greens, stir just until wilted, remove from heat and season with salt and pepper.
  • To serve, spoon the vegetables with their sauce onto the center of 6 plates. Place 1 piece of monkfish on either side of the vegetables. Spoon the artichoke sauce around the vegetables and serve immediately.

MONKFISH OR OTHER FILLETS WITH ARTICHOKES



Monkfish or Other Fillets with Artichokes image

I had this dish in Genoa, which is near Albenga, a part of Liguria best known for its artichokes. All the work is in preparing the artichokes, and the results are fantastic. In true Ligurian fashion, you might begin this meal with Pasta with White Clam Sauce (page 99) or Pansotti (page 550).

Yield makes 4 servings

Number Of Ingredients 10

4 large artichokes
1 tablespoon vinegar, any kind
2 tablespoons extra virgin olive oil
1 1/2 to 2 pounds fillets of monkfish, red snapper, striped bass, or other firm white fish (2 or 4 fillets)
2 tablespoons flour, plus more as needed
Salt and black pepper to taste
2 garlic cloves, sliced
3 tablespoons fresh lemon juice
1/2 cup dry white wine
3 fresh rosemary sprigs or 2 teaspoons dried

Steps:

  • Trim the artichokes: Cut off their pointy tops to within 1 or 1 1/2 inches of the base; remove all but about 1/2 inch of the stem. Cut all around the artichoke, removing all of the hard parts. Open up the center and dig out the choke with a blunt-edged spoon. Trim any remaining hard parts. What's left is the artichoke bottom; cut it into 1/4-inch slices and put in water to cover; add the vinegar (this keeps the slices from becoming discolored).
  • Heat the oil in a large nonstick skillet over medium heat. Lightly dredge the fish fillets in the flour, then put them in the skillet. Brown quickly-no more than 2 minutes on each side-seasoning with salt and pepper. Transfer to a plate and keep warm.
  • Add the garlic and the drained artichokes and cook, stirring occasionally, until softened, about 5 minutes. Add the lemon juice, wine, and rosemary and cook for another 5 minutes. Return the fish to the skillet and cook without turning until it is cooked through, about 5 minutes more, perhaps a little longer with monkfish (most fillets are done when the point of a thin-bladed knife inserted into the thickest part meets little resistance; monkfish will still be resilient, but far less so than when it was raw). Taste and adjust the seasoning, then serve with the pan juices.
  • Omit the flour. Preheat the oven to 350°F. Spread half the oil in a ceramic casserole or baking dish and place the fish in it. Toss the garlic and artichokes with the lemon juice and remaining oil and spoon around the fish. Top with the rosemary and wine and bake, uncovered, until the fish is cooked through and the vegetables soft, 20 to 30 minutes.

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