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
Source: Martha Stewart Living, May 1999
- 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
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.
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.
Add asparagus, snow peas, and parsley. Saute until just heated through. Season with salt and pepper. Remove from heat, and divide among four plates.
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.