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Eric's Roast Monkfish with Casserole of Mushrooms, Snow Peas, and Asparagus

Chef Eric Ripert of Le Bernardin -- New York City's only four-star restaurant specializing in fish -- shares his recipe for roast loin of monkfish.

  • servings: 4

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Ingredients

  • 2 tablespoons corn oil
  • 4 eight-ounce pieces monkfish tail (about 2 pounds), cleaned
  • 2 tablespoons unsalted butter
  • 2 tablespoons double-smoked bacon, julienned
  • 4 cups white mushrooms, cut into quarters
  • 1 tablespoon finely chopped garlic
  • 4 tablespoons finely chopped shallots
  • 4 tablespoons chicken stock
  • 16 pencil asparagus tips, blanched
  • 1 cup snow peas, blanched
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • Fine sea salt and freshly ground black pepper

Directions

  1. Step 1

    Preheat oven to 450 degrees. Divide corn oil between two 10-inch nonstick ovenproof skillets. Over high heat, heat oil until just smoking. Place two pieces of monkfish in each skillet, and saute until fish is browned on the bottom, about 5 minutes. Turn the fish, and transfer the skillets to the preheated oven. Bake for about 8 minutes, or until a cake tester can be easily inserted into the fish or when left in the fillet for 5 seconds, the cake tester is warm to your lip.

  2. Step 2

    In a large enameled pot over medium heat, add butter, bacon, and mushrooms. Cover, and cook about 4 minutes. Add garlic, shallots, and chicken stock. Reduce heat to low, and cook, covered, about 5 minutes, being careful not to let the liquid evaporate.

  3. Step 3

    Add asparagus, snow peas, and parsley. Saute until just heated through. Season with salt and pepper. Remove from heat, and divide among four plates.

  4. Step 4

    Transfer the monkfish from the oven to a cutting board, and slice the pieces into 1/4-inch-thick slices; fan over vegetables. Serve immediately.

Source
Martha Stewart Living, May 1999

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