Pan Roasted Monkfish With Potatoes And Leeks Recipes

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.

Steps:

• In a small bowl, combine salt, pepper, thyme, orange zest, and olive oil. Add red wine and mix well. Place in plastic bag with monkfish, seal and marinate in the refrigerator for 24 hours.
• Preheat the oven to 350 degrees F. Heat the butter in a nonstick pan. Add the garlic and saute in butter until lightly golden. Add mushrooms and cook until the water has evaporated. Season with salt and pepper and cool.
• With an apple corer, make a hole lengthwise through the potato saving the core. Fill the potato with enough mushroom filling to pack the inside of the potato. Cut the ends of the cores off and use as caps to seal off the ends of the potato. Rub olive oil, salt and pepper on the potatoes. Wrap in foil and bake for 45 minutes.
• Prepare sauce by reducing red wine, balsamic vinegar, shallots, and bay leaf until lightly thickened. Add the veal stock and bring to a simmer. Strain, whisk in cold butter and season with salt and pepper.
• Remove fish from the marinade. Pat dry and season with salt. In a large skillet, heat 4 tablespoons olive oil until very hot over high heat. Add fish and brown on all sides. Finish cooking in the oven until fish is cooked through, about 8 to 10 minutes
• Saute spinach with olive oil in a large pan until wilted and season with salt and pepper.
• Place the spinach in piles in the center of 2 large plates. Place the fish around the spinach at the12 and 6 o'clock positions. Cut potatoes on the bias trimming the ends to lay flat and place at 9 and 3 o'clock positions. Pour the wine sauce over the fish and serve.

Steps:

• Heat butter in frying pan.
• Add leeks and cover pan; cook 8 to 10 minutes over low heat.
• Peel potatoes and cut into thick slices; add to frying pan.
• Season and sprinkle in celery seed; mix well and cook, uncovered, 7 to 8 minutes over medium heat.
• Sprinkle with chopped parsley and serve immediately.

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.

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.

Steps:

• Preheat oven to 450 degrees. Put potatoes in a saucepan with water to cover. Add a large pinch of salt. Cook potatoes until quite tender, about 15 minutes. Drain and put through a ricer or food mill, or mash with a fork or potato masher. Add butter, milk, a few thyme leaves, and salt and pepper to taste. Keep warm in the oven or reheat in a microwave when ready to serve.
• While potatoes cook, or immediately after they are done, put an ovenproof skillet large enough to accommodate monkfish over medium-high heat. After a minute, add the oil, garlic, a couple of thyme sprigs and then fillets. Sprinkle with salt and pepper. Cook for about a minute, then without turning, transfer to oven.
• Roast until monkfish is cooked through, 8 to 12 minutes depending on its thickness. (It will be tender but still firm when done; a thin-bladed knife will meet consistent light resistance when inserted in its center.) Reheat potatoes if necessary, then serve monkfish browned side up on top of them, garnished with a little more thyme and pan juices.