Pan Roasted Monkfish With Wild Mushroom Stuffed Yukon Gold Potatoes Sauteed Spinach And Red Wine Sauce Recipes

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OVEN ROASTED MONKFISH WITH CLAMS AND MERGUEZ SAUSAGE

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 18



Oven Roasted Monkfish with Clams and Merguez Sausage image

Steps:

  • For the monkfish: Preheat oven to 400 degrees F. Heat 2 tablespoons of olive oil in a large saute pan over medium-high heat. Season the monkfish with salt and pepper to taste. Sear on both sides until lightly golden brown. Place the fish in a small roasting pan and roast in the oven for 12 to 15 minutes.
  • For the potatoes: Preheat oven to 400 degrees. Toss potatoes in olive oil in season with salt and pepper to taste. Roast for 10 to 15 minutes, until just cooked through and lightly golden brown. .
  • For the sausage: Preheat grill or grill pan. Grill the sausage until golden brown and cooked through. Let rest and cut into 1/2-inch slices.
  • For the clam broth: Heat oil in a medium saucepan over medium heat. Add the onions and cook until soft. Add the garlic and cook for 2 minutes. Increase the heat to high, add wine and cook until reduced. Add broth and bring to a boil. Add clams, cover the pot and cook until the clams open, remove the clams with a slotted spoon to a bowl. Cook the broth until reduced by half. Add the tomatoes and cook for 2 minutes. Whisk in the butter, add the scallions and season with salt and pepper to taste.
  • Assemble: Cut the roasted monkfish into 4 pieces. Place a small amount of spinach in each bowl. Place a piece of monkfish on top of spinach and place 3 potatoes, 3 pieces of merguez and 3 clams around the edge. Ladle broth over and garnish with fresh parsley.

2 (1-pound) monkfish tails, trimmed
Olive oil
Salt and freshly ground black pepper
12 fingerling potatoes, sliced in half, vertically
Olive oil
Salt and pepper
1/2 pound merguez sausage
2 tablespoons olive oil
1 small onion, finely sliced
4 cloves garlic, finely sliced
1 cup white wine
4 cups clam broth
12 New Zealand cockels
2 plum tomatoes, pureed
2 scallions, finely sliced
2 tablespoons cold unsalted butter
Spinach, sauteed in butter and seasoned with salt and pepper, for serving
Fresh parsley, for garnish

BUTTER ROASTED CARIBOU LOIN, MASHED POTATOES WITH ROASTED GARLIC AND BACON, SAUTEED VEGETABLES, WILD MUSHROOM SAUCE WITH CURRANT JELLY

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 19



Butter Roasted Caribou Loin, Mashed Potatoes with Roasted Garlic and Bacon, Sauteed Vegetables, Wild Mushroom Sauce with Currant Jelly image

Steps:

  • Caribou Loin and Sauce: Preheat oven to 350 degrees F.
  • Put 2 1/2 ounces of butter and 1 tablespoon of vegetable oil in a large saute pan and heat. Season the caribou with salt and pepper. Sear caribou over low heat. Remove the meat from the pan, add the wild mushrooms and shallots. After searing the meat, put it in a pan and cook in the oven for 15 minutes. It is very important that you served this meat rare or medium rare.
  • Deglaze the pan with the red wine. Add the veal stock and the currant jelly. Reduce the mixture by half. Add salt and pepper, to taste.
  • Potatoes: Bring a large pot of salted water to a boil. Peel the potatoes and boil for 20 to 25 minutes. Drain the potatoes and mash. Place back in the pot with 1-1/2 ounce of butter, the mashed roasted garlic, the roasted bacon and the hot milk.
  • Vegetables: Working in batches, in a large saute pan over high heat, melt butter and toss to heat vegetable through. Season with salt and pepper.
  • Dressing of the plate: In a plate, place a quenelle of mashed potato, the blanched vegetables on the side and then the meat. Pour the sauce on the meat.

4 (4-ounce) portions caribou
2 1/2 ounces butter
6 1/2 ounces wild mushrooms
2 tablespoons currant jelly
1 shallot, minced
1 cup veal stock
3/4 cup red wine
Salt and pepper
5 large Yukon gold potatoes
1 small head garlic, roasted and mashed
1 1/2 ounces butter
3 1/2 ounces bacon, cooked and chopped fine
1/2 cup milk, hot
1/4 pound asparagus, peeled and blanched
1/4 pound snow peas, trimmed and blanched
1/4 pound bok choy, blanched
1/4 pound string beans, trimmed and blanched
Butter, for sauteing
Kosher salt and freshly ground black pepper

ROASTED MONKFISH

Moderately firm-textured monkfish is just sturdy enough to stand up to a very hot oven. Other fish, such as mahi mahi, halibut, and grouper, can be used here too.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 5



Roasted Monkfish image

Steps:

  • Preheat the oven to 450 degrees.
  • Heat the oil in a skillet over high heat until hot but not smoking. Add the monkfish, shaking the pan as you add the fish to prevent sticking. Sear the fish on one side until golden brown, about 2 to 3 minutes. Transfer to the oven and roast until opaque and firm to the touch, about 8 minutes.
  • Transfer the fish to a warm plate and set aside. Place the skillet over medium heat and add the wine or vermouth and 1/4 cup water, scraping the browned bits from the pan. Add the Chunky Cipolline Tomato Compote to the skillet and cook until heated through.
  • Season to taste with salt and pepper. Spoon the compote among 4 dinner plates, arrange a piece of the monkfish over the compote, and serve.

1 tablespoon extra-virgin olive oil
1 1/2 pounds monkfish, cut into 4 pieces
1/4 cup dry white wine or dry vermouth
2 cups Chunky Cipolline Tomato Compote
Kosher salt and freshly ground black pepper

MONKFISH WITH MASHED POTATOES AND THYME

Provided by Mark Bittman

Categories     dinner, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8



Monkfish With Mashed Potatoes and Thyme image

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.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 12 grams, Carbohydrate 33 grams, Fat 19 grams, Fiber 5 grams, Protein 29 grams, SaturatedFat 6 grams, Sodium 884 milligrams, Sugar 2 grams, TransFat 0 grams

1 1/2 pounds Yukon Gold or other all-purpose potatoes, peeled and cut into chunks
Salt and pepper
2 tablespoons butter
1/4 cup milk, or as needed
Several sprigs fresh thyme
3 tablespoons extra virgin olive oil
3 or 4 cloves crushed garlic
1 1/2 pounds monkfish, in 1 or 2 pieces, trimmed

MONKFISH WITH WINE SAUCE AND MUSHROOMS

Provided by Molly O'Neill

Categories     dinner, sauces and gravies, appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 8



Monkfish With Wine Sauce and Mushrooms image

Steps:

  • Put the wine, shallots and thyme in a saucepan over high heat and boil until less than 1/2 cup remains, from 20 to 30 minutes. Add the heavy cream and stir. Strain the sauce and set it aside.
  • Over medium heat, melt 2 tablespoons of the butter in a pan. Before the butter begins to brown, add the mushrooms. Cook for 4 minutes, turn each mushroom and cook 3 more minutes. Remove and drain them on paper towels.
  • Melt 4 tablespoons of the butter in a skillet over medium heat. Season one side of the monkfish fillets lightly with salt and pepper. When the butter begins to foam, immediately place the fish, seasoned side down, in the pan.
  • Lightly season the top side of the fillets and cook for 4 to 5 minutes, depending on each fillet's thickness. Turn and cook until thoroughly warmed, about 4 to 5 minutes. Remove the fish, pat dry and arrange on 6 plates.
  • Warm the wine sauce until nearly boiling. Remove from the heat. Whisk in the remaining 2 tablespoons of butter. Season, add the mushrooms and surround each fillet with the sauce.

Nutrition Facts : @context http, Calories 343, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 19 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 11 grams, Sodium 658 milligrams, Sugar 3 grams, TransFat 1 gram

1 3/4 cups fine Barolo wine
3 shallots, chopped
3 sprigs fresh thyme
1 tablespoon heavy cream
8 tablespoons unsalted butter
1/8 pound dry porcini mushrooms, rehydrated in water for 20 minutes
2 pounds monkfish fillets
Salt and freshly ground black pepper to taste

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