Saturday, June 06, 2015


makes four servings

2 lbs cleaned monkfish tail
2 sheets thinly sliced bacon
2 cups English peas, blanched
1 cups spring radishes, quartered and blanched
2 each romaine lettuce, chiffonade
¼ cup chopped tarragon
¼ cup chopped chives
½ cup chopped parsley
2 sprigs thyme
1 clove garlic
Zest of one lemon
1 lemon, juiced
Olive oil
Salt and pepper
4 tablespoons butter

Lay out the bacon on a piece of plastic wrap, next put the monkfish on the bacon, season with salt and pepper, and roll up tying the ends of the plastic wrap. Poach the monkfish in a pot of simmering water for 8 minutes. Take the monkfish out of the plastic wrap, heat up a sauté pan, coat with oil, then add the fish, 2 tablespoons butter, 2 springs of thyme and one clove of garlic, cook at 375ºF for 7 minutes.
In a separate pan, add 2 tablespoons of butter, the peas, radishes, the romaine and some chopped red onion and sauté. For the salsa verde, mix the tarragon, chives, parsley, lemon and olive oil. Reserve for plating.

bacon recipe source: Gavin Kaysen, Today, April 24, 2015

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