Pan Roasted Monkfish With Potatoes And Leeks Recipes

PAN ROASTED MONKFISH WITH POTATOES AND LEEKS

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.

ROASTED MONKFISH WITH CHANTERELLES, LEEKS, AND GINGER

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.

MONKFISH ROASTED WITH HERBS AND OLIVES

Steps:

• Tie the monkfish fillets with butcher's twine at 2-inch intervals. Season with salt and pepper.
• Line the bottom of an earthenware or other low-sided baking dish with thyme and rosemary sprigs. Tuck bay leaves here and there, if using. Lay the fish on top of the herbs and drizzle with 2 tablespoons olive oil. Scatter the lemon slices and whole olives over fish. Set aside for 30 minutes to marinate. Heat oven to 425 degrees.
• Meanwhile, make the olive paste: Put pitted black olives, garlic and 1/4 cup olive oil in a small food processor and pulse to a rough paste. (Alternatively, chop olives finely with a knife and stir together with garlic and oil.)
• Roast fish, uncovered, for 15 to 20 minutes, until lightly browned on top and firm to the touch. Check with a paring knife to be sure fish is cooked through. Let rest for 5 to 10 minutes.
• Snip twine with scissors and remove from fish. Cut fish into 4 portions and spoon some of the roasted lemon slices and whole olives over the top. Dab each piece with a teaspoon of olive paste, or pass olive paste separately.

ROASTED MONKFISH

Steps:

• Preheat oven to 425 degrees.
• Season fish with salt and pepper.
• Heat 2 tablespoons of the olive oil in a large nonstick skillet. Over high heat, cook one side of the fish until golden brown, about 1 minute. Turn, and brown the second side. Add carrot, onion, garlic, wine and fish broth, and simmer 2 to 3 minutes.
• Transfer the contents of the skillet to an oven-proof baking dish, and cover tightly with aluminum foil. Roast for 5 minutes. Remove the fish to a serving platter and keep warm.
• Meanwhile, in a saucepan, boil the cooking liquid and vegetables over high heat until reduced by half. Stir in the remaining olive oil to bind the sauce.
• Spoon the sauce and vegetables over the fish, and serve with mashed potatoes.