Monkfish Ravioli With Tarragon Cream Sauce Recipes

Steps:

• Filling Saute pancetta in skillet over med high heat until lightly browned, 5-7 minutes. Add anchovy paste and stir. Add oil, scraping up brown bits. Add spinach, cook 2 minutes stirring constantly. Add monkfish, cook 3-5 minutes then add cream. Stir until monkfish is cooked through. Add nutmeg and set aside to cool. When cool, pulse in food processor until blended. Sauce Melt butter in a large sauté pan and cook shallots until tender, 8 minutes. Pour wine and stock into pan and reduce to ¼ cup, about 15 minutes. Add cream and return to simmer whisking until thickened, 2-3 minutes. Add finely chopped tarragon. Stir in salt and pepper. Pasta Put flour in large bowl. Make a well in the center of flour and pour eggs and olive oil into it. Using your fingers in a circular motion mix eggs and oil, incorporate the flour starting with inner rim of well. As the well expands push flour from sides into the center. The dough will come together when ½ of flour has been incorporated. Knead dough for 6 minutes. If still sticky, add more flour-it should be smooth, elastic. Wrap in plastic and let rest for 30 minutes at room temp. Cut dough in 2 pieces. Set rollers of pasta machine to widest setting. Flatten one piece into rectangle and feed through rollers, 8 to 10 times folding in half each time. Then, with the same piece of dough, turn dial down one setting and feed through rollers. Repeat until you get to the second to the last setting. Put sheet of pasta on floured work surface and put 1 teaspoon of filling 2 inches apart along half of the sheet. Fold dough over mounds, gently pressing around each to release air. Using a ravioli cutter, cut between mounds. Put ravioli on baking sheet dusted with corn meal. Repeat with second piece of dough. In large pot bring 7 quarts of salted water to boil. Cook ravioli until they float to surface then drain. Add to your pan of sauce. Gently stir ravioli to coat, sprinkle with fresh tarragon and serve.

Steps:

• Wrap bay leaf, rosemary, 2 sprigs thyme, peppercorns, and fennel seeds in a piece of cheesecloth and tie to form a bouquet garni; set aside. In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add onion, fennel, celery, and garlic; saute until tender, 6 to 8 minutes. Pour over wine and stock, add bouquet garni, and bring to a boil. Immediately reduce heat to a simmer and cook until the liquid thickens to a sauce consistency, 45 to 60 minutes. Strain through a fine sieve, reserving liquid.
• Place cipollini onions in a roasting pan over medium heat. Drizzle with 1/2 cup oil, and season with salt and pepper. Toss to combine. Cook for 5 minutes, add mushrooms, and cook until vegetables are tender; set aside.
• Preheat oven to 375 degrees. In a large skillet, heat remaining 2 tablespoons oil over high heat. Pat fish dry with paper towels and season both sides with salt and pepper. Place in skillet and cook until browned on both sides.
• Add reserved liquid to a Dutch oven. Whisk in butter, tarragon, remaining 2 sprigs thyme, and vinegar. Add mushroom mixture and fish. Cover, and transfer to oven. Cook until just heated through, 10 to 12 minutes.
• Transfer fish to shallow bowls. Spoon sauce over fish, and serve.

Steps:

• Place the monkfish in a bowl with the lemongrass, lime leaves, lemon thyme and olive oil. Cover and chill for 6 hrs to marinate.
• Meanwhile, make the lemon dressing. Chop the strips of lemon zest into small dice and tip into a pan of boiling water. Bring back to the boil, then drain. In a small saucepan, cook the blanched lemon zest with the sugar in 140ml water for about 5 mins. Drain the lemon zest and mix together with the remaining ingredients and 2 tbsp water. Taste and season, if you like.
• About 20 mins before you're ready to eat, remove the monkfish from the marinade and lightly season. Heat some olive oil in a large non-stick frying pan over a medium heat and fry the monkfish medallions for 4 mins on each side until golden brown. Remove from the pan and allow to rest in a warm place for 4 mins. To serve, gently warm the dressing, adding more water if needed. Spoon it over the monkfish and around the plate, then scatter with rocket leaves.