Archive for December, 2013

December 3, 2013

Monkish à la Meunière + Celery Root Mash + Roasted Baby Carrots

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I have recently discovered monkfish. White, tender flesh. Almost lobster-like. Versatile and mild flavor. It is a very ugly fish, but damn, it tastes good. 

PAN SEARED FISH à la Meunière

INGREDIENTS: 

  • 6 oz monkish fillets
  • lemon
  • flour
  • clarified butter*
  • unsalted butter (always buy unsalted)
  • salt
  • parsley

*over low heat, melt butter (cut in 1 inch blocks) until fully melted. Stir. Continue heating until it begins to bubble and foam. Once it stops foaming, turn off heat and strain over cheesecloth. Do this in bulk. Keep left overs in fridge for several months!

INSTRUCTIONS:

  1. Trim off any grey/ugly membranes from fish. Slice filets into even size pieces to allow for even cooking. 5×3, and about 2 inches thick is good.
  2. Optional: soak fish in milk ~ 30 min. Helps the browning process.
  3. Pat fish dry. Salt generously. Dredge fish in thin coat of flour.
  4. Heat frying pan over medium high heat, add a few tablespoons of clarified butter. Pan fry fish until brown on one side (white/cooked portion will creep up to past halfway the thickness). DO NOT push/nudge/peek under fish until it’s half way cooked! Once ready, it WILL release from the pan.
  5. Flip and brown other side for a few minutes until cooked through. Remember: cooked fish flakes. If it’s transparent and chewy, it’s still raw. (which is OK in some cases, like for salmon it is ok to have a slightly pink center.)
  6. IF YOU HAVE A PARTICULARLY THICK CUT: after the first side is done (white/cooked portion creeped up past half way the thickness of the fish), place in a 400F oven until no longer transparent. THEN pull the pan back out and flip the fish over to let it “kiss” the other side. once that browns, serve. MAKE SURE you have an OVEN PROOF pan before trying this.
  7. Set fish aside. Add another pat of regular unsalted butter (mmmm butter) and some fresh herbs of your choice, then a squeeze of lemon. Once melted, pour over fish.

CELERY ROOT MASH

  • 1 part celery root, cut in 1/2 inch pieces
  • 2 parts russet potatoes (for a creamier mash) cut in 1 inch pieces
  • butter
  • milk
  • salt
  • herbs: chive, or parsley, or rosemary, what have you.

Put celery root pieces in a large pot. Bring to a boil, let it boil for about 5 minutes. Add potatoes. Boil another 20 minutes or until fork tender. Turn off heat. Strain. Put potatoes back in pot and turn heat back on medium. Let the liquid dry up. Mash. Add butter and milk to taste/consistency of preference.  Salt and season. You will always need more salt than you think… Potatoes always take a lot of salting.

ROASTED BABY CARROTS

Preheat oven to 420 F. Shave off skin of carrots, if you have little baby carrots, roast them whole. If you have larger ones, cut them in long diagonals. Toss in olive oil, salt, black pepper. Optional: a bit of curry powder, or a pinch of brown sugar, whatever you’d like to mix it up. Spread out on lined and greased baking pan. Roast for 20 minutes or until just charring at the ends.

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