BRAISED FILLET OF MONKFISH WITH SPRING ONIONS
2 tbsp corn oil, divided use
1/4 tsp red pepper flakes
1/4 cup sliced shallots
1 cup scallions, sliced, divided use
4 monkfish fillets
2 cups roughly chopped oyster mushrooms
3/4 cup thinly sliced fennel bulb
1 cup fish stock
1/4 cup sauternes wine
1 lb snow peas
2 tsp arrowroot
1 tsp water
1 tsp low-salt soy sauce
freshly ground black pepper (to taste)
Oil bottom of a skillet with 1 Tbsp of the oil. Layer with the red pepper flakes, shallots, and 1/4 cup of the scallions. Arrange the fish, skinned-side up, in the pan in a single layer. Sprinkle with the mushrooms, fennel, stock, wine, and remaining scallions.
Cover and bring to a boil over medium-high heat. Lower heat and simmer for 10-12 minutes. Remove pan from heat and set aside a few minutes.
Blanche snow peas in lightly salted water for 2 minutes. Drain and rinse under cold water.
Remove fish onto a warm platter, turning over each piece carefully. Spoon vegetables around fish. Keep warm.
Reduce liquid in pan to 1/2 cup. Dissolve arrowrrot in 1 tsp water; whisk into the pan. Spoon sauce over fish.
Heat remaining 1 tbsp oil in another skillet. Saute snow peas in it. Add soy sauce and black pepper. Serve with the fish.
2 tbsp corn oil, divided use
1/4 tsp red pepper flakes
1/4 cup sliced shallots
1 cup scallions, sliced, divided use
4 monkfish fillets
2 cups roughly chopped oyster mushrooms
3/4 cup thinly sliced fennel bulb
1 cup fish stock
1/4 cup sauternes wine
1 lb snow peas
2 tsp arrowroot
1 tsp water
1 tsp low-salt soy sauce
freshly ground black pepper (to taste)
Oil bottom of a skillet with 1 Tbsp of the oil. Layer with the red pepper flakes, shallots, and 1/4 cup of the scallions. Arrange the fish, skinned-side up, in the pan in a single layer. Sprinkle with the mushrooms, fennel, stock, wine, and remaining scallions.
Cover and bring to a boil over medium-high heat. Lower heat and simmer for 10-12 minutes. Remove pan from heat and set aside a few minutes.
Blanche snow peas in lightly salted water for 2 minutes. Drain and rinse under cold water.
Remove fish onto a warm platter, turning over each piece carefully. Spoon vegetables around fish. Keep warm.
Reduce liquid in pan to 1/2 cup. Dissolve arrowrrot in 1 tsp water; whisk into the pan. Spoon sauce over fish.
Heat remaining 1 tbsp oil in another skillet. Saute snow peas in it. Add soy sauce and black pepper. Serve with the fish.
MsgID: 3138171
Shared by: Gladys/PR
In reply to: Recipe: Recipes Using Spring Fruits or Vegetable...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Recipes Using Spring Fruits or Vegetable...
Board: Daily Recipe Swap at Recipelink.com
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