Local Wine Co's Blog


Braised Monkfish Recipe by cdbakunas
December 17, 2012, 2:23 pm
Filed under: Deliciousness, Food and Drink | Tags: , , ,

Braised Monkfish. Now don’t be afraid of this recipe because of the enormous quantity of cream and butter. Remember, fat is good for your body, especially healthy fats like organic, non pasteurized milk and butter.

RECIPE: 4 pieces of Monkfish (6oz), season with salt and pepper. Place to the side.

Butter Sauce: 8 ounces of organic cream, 2lbs of organic butter (if you have a farm that you can get non-pastuerized milk products that is the best), 8 ounces of water. Let your butter warm to room temperature. Combine cream and water, bring to a boil, then whisk in your butter. Emulsify in a blender and keep warm in the oven. We’ll come right back to this. TIP: A Dutch Oven works great for braising the monkfish.

Prepare your vegetables prior to braising the monk fish. We recommend seasonal vegetables. Brussel sprouts peak from September to February and are fantastic with this dish. Here’s my favorite winter time way to make brussel sprouts.

Shaved Brussel Sprouts:  1lb brussel sprouts, 1/2 lb pancetta, 1 T olive oil. Shave the brussel sprouts into very thin slices using a mandoline. Prep your pancetta by cutting 1/4″ long strips and sear in a pot for about 5 minutes with olive oil until the edges are crispy. Add the shaved brussel sprouts and continue to stir until tender. Don’t over cook the sprouts, otherwise they’ll lose texture and color. Serve hot.

Take your four pieces of monkfish (that has been seasoned) and put into the Dutch oven that is holding your cream/butter/water emulsion. Cook the monkfish for 12-14 minutes.

To serve use a large, flat boil. Spoon in a small mound of your brussel sprout/pancetta while it is hot and spoon a few table spoons of your cream/butter/water emulsion from the Dutch oven and pour over the sprouts. Season with salt and pepper to taste. In each bowl place one piece of monkfish over the brussel sprouts and garnish with finely zested meyer lemon. Voila!




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