Monkfish and Double Carrots
Adapted with permission from Dorie Greenspan’s Around my French Table
For the carrot sauce:
1 leek, white part only, thinly sliced (Optional and not part of original recipe)
2 Tablespoons cold, unsalted butter
1 cup carrot juice (store bought is fine)
1 Tablespoon extra-virgin olive oil
2 rosemary sprigs
1 pound carrots, trimmed, peeled and cut into ½ inch thick coins
Salt and freshly ground pepper
For the Monkfish:
4 strips bacon
1 Tablespoon unsalted butter
4 monkfish medallions (4-5 ounces each)
Salt and freshly ground pepper.
(NB: You can also use the carrot sauce on scallops, shrimp, or flounder)
To make the carrots:
1. Add butter to a medium saucepan and gently sauté the sliced leeks on a low heat making sure to not let them burn. Cook for 2-3 minutes only.
2. Add the carrot juice, olive oil and rosemary and bring to a boil.
3. Add carrots, season with salt and pepper. Cover the pan, reduce heat to a low heat and cook at a simmer for 10 minutes.
4. Remove the lid and continue to cook the carrots until they are tender when pierced with a fork.
5. Take the pan off the burner. (The carrots can be made to this point up to 3 hours ahead, covered and refrigerated.)
To make the fish:
1. Place the bacon in a large skillet over medium heat and cook until bacon is browned on one side.
2. Carefully turn the bacon over and cook until browned on the second side.
3. Lift the bacon onto a plate lined with a double layer of paper towels, and blot away as much fat as you can. (Set the skillet aside.) Cut bacon into thin strips or crumble it.
4. Pour off all but 2 teaspoons of fat from the skillet. Add the butter and put the skillet over a medium-high heat.
5. When the bubbles from the melted butter have subsided, slip in the pieces of monkfish. Cook for four minutes or so. You want the fish to be brown on the outside and opaque in the center.
6. Remove the fish from the skillet and keep it lightly covered in a warm place while you finish the carrots.
To finish the carrots:
1. Cut the remaining Tablespoon of butter into three pieces. Bring the carrots back to a boil.
2. Remove the saucepan from the heat and, one by one, swirl in the pieces of butter.
3. Taste for salt and pepper and remove the rosemary sprigs.
4. Divide the carrots among four warm dinner plates. Spoon out the carrots, add some of the sauce, top the carrots with the monkfish, drizzle with the remaining sauce and finish with the bacon bits.
Wine Recommendations: Viognier, Pinot Blanc from Alsace or a rich Chenin Blanc such as Savennières