Pan Roasted Monkfish with Potatoes and Leeks
Source: Chef Lidia Bastianich
Makes 6 servings

2 pounds monkfish fillets
3 medium Idaho potatoes (about 1 pound), peeled and sliced 1-inch thick
Salt
3 medium leeks, (about 1 pound)
3/4 cup plus 2 tablespoons extra virgin olive oil
Wondra flour
Freshly ground black pepper
4 sprigs fresh thyme
2 tablespoons chopped fresh Italian parsley leaves or chives

Remove the outer mottled gray membranes and any dark red portions from the filets. Slice the fish on a slight angle into 1/2-inch thick medallions. Place the medallions a few at a time between two sheets of plastic wrap and pound them lightly with the flat side of a meat mallet or the bottom of a small heavy saucepan to flatten them slightly.

Place the potatoes in a 4- to 5-quart saucepan and pour in enough cold water to cover by 3 inches. Season with salt and bring to a boil. Reduce the heat to a gentle boil and cook ten minutes. Meanwhile, trim the root ends and dark green leaves from the leeks. Trim yellow, wilted or bruised parts from one set of leek greens and reserve them. Set aside the other two sets of leek greens for another use, like stock. Slice the leek whites and reserved set of greens in half lengthwise and rinse them under cold running water to remove sand and grit from between the layers. Cut one set of leek whites and the leek greens in half lengthwise. Cut the remaining leek whites crosswise into 1 inch pieces. Add all the leeks to the potatoes after they've been cooking 10 minutes. Continue cooking until the leeks and potatoes are tender, about 10 minutes.

Ladle off about 2 cups of the vegetable cooking liquid. Drain the leeks and potatoes thoroughly. Transfer the leek greens, long pieces of leek whites and two slices of the potato to a blender. Add about 1/2 cup of the cooking liquid and blend until smooth. With the motor running, add 1/2 cup of the olive oil in a thin steady stream. If necessary, add enough of the remaining cooking liquid to make a creamy sauce thick enough to lightly coat a spoon. Strain the sauce into a small saucepan and keep warm over very low heat.

In a large skillet, heat 3 tablespoons of the olive oil over medium-high heat. Add the remaining drained leeks and potatoes and the thyme sprigs to the skillet. Season with salt and pepper and cook, turning often, until golden brown, about 12 minutes. Remove the skillet from the heat and cover it to keep the vegetables warm.

Meanwhile, sprinkle the monkfish slices with salt and coat them lightly with flour, tapping off any excess. In a large preferably non-stick skillet, heat the remaining 3 tablespoons olive oil over medium heat. Add as many of the monkfish slices as will fit in a single layer and cook, turning once, until golden brown on both sides, 5 to 7 minutes. Remove the monkfish to a plate and keep warm.

Divide the potatoes and leeks among six warm dinner plates and top with slices of monkfish. Spoon the sauce over the fish and vegetables and sprinkle them with parsley and/or chives.