FABIENNE'S LEEKS AND MONKFISH
Monkfish has become my favorite fish. Its delicate flavor is complemented by the combination of leeks and carefully chosen spices. The amount of curry could be modified to your own taste. This dish could be served over rice, with mashed potatoes, or with fingerling potatoes.
Provided by Fabienne Riesen
Categories Thai Recipes
Time 1h15m
Yield 4
Number Of Ingredients 14
Steps:
- Heat olive oil in a stock pot over medium heat. Stir in leeks, white wine, lemon juice, cumin, Madras curry powder, turmeric, paprika, coriander, ginger, cayenne, salt, and pepper. Cover pot and reduce heat to medium-low, stirring frequently until all liquid is absorbed, about 30 minutes. Uncover pot, stir in coconut milk, and reduce heat to low; simmer uncovered for 30 minutes.
- Place monkfish gently into pot; spoon leek mixture over monkfish. Cook and stir gently over low heat until fish flakes easily with a fork, about 5 minutes.
Nutrition Facts : Calories 389.6 calories, Carbohydrate 10.8 g, Cholesterol 28.3 mg, Fat 29.8 g, Fiber 2.3 g, Protein 19.3 g, SaturatedFat 19.5 g, Sodium 83.3 mg, Sugar 2.1 g
FETTUCCINE WITH LEEKS AND WHITE BEANS
If you want to serve this dish right away, cook the pasta completely (don't toss with oil), then add the hot pasta to the sauce as instructed in step 4.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 45m
Number Of Ingredients 11
Steps:
- In a large skillet, heat 1 tablespoon oil over medium-low heat. Add leeks, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring often, until softened, about 10 minutes.
- Add beans, broth, and sage to pan; with a potato masher, mash about one third of beans. Bring to a boil; reduce to a simmer. Cook until sauce has thickened but is still soupy, about 10 minutes. Cool; transfer to a covered container, and refrigerate until ready to use, up to 2 days.
- Meanwhile, in a large pot of boiling salted water, cook pasta 2 minutes less than package instructions suggest. Drain; rinse under cold water until cool.Transfer to a bowl, and toss with remaining tablespoon oil to coat. Cover and refrigerate until ready to use, up to overnight.
- In a large (5-quart) saucepan over medium heat, bring sauce and lemon juice to a simmer. Stir in cream and Parmesan. Add pasta; cook, stirring, until heated through, 2 minutes. Serve sprinkled with parsley and more cheese, if desired.
FRICASSéE OF BEEF AND FAVA BEANS
Categories Milk/Cream Bean Beef Egg Onion Sauté Lemon Mint Winter Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Cook fresh fava beans in large pot of boiling salted water 2 minutes. Drain favas. Place in large bowl of ice water. Drain. Slip outer skin off each bean and discard skin; place beans in large bowl. (If using frozen beans, do not blanch.)
- Melt 1 tablespoon butter with 1 tablespoon oil in large nonstick skillet over high heat. Working in batches, add beef and sauté just until browned on both sides, about 2 minutes. Transfer beef to medium bowl.
- Melt remaining 1 tablespoon butter with 1 tablespoon oil in same skillet over medium heat. Add onions; sauté until tender and golden, about 15 minutes. Add fava beans; sauté 5 minutes. Remove from heat; cool 15 minutes.
- Meanwhile, whisk whipping cream, lemon juice, egg yolks, salt, and pepper in small bowl to blend. Stir cream mixture into fava bean mixture. Cook over medium-low heat just until sauce thickens slightly and mixture is heated through, about 6 minutes (do not boil). Add beef and stir until heated through, about 3 minutes. Transfer fricassee to rimmed platter. Sprinkle with mint.
ROASTED MONKFISH WITH CHANTERELLES, LEEKS, AND GINGER
Categories Fish Ginger Mushroom Onion Roast Dinner Leek Port Winter Gourmet Pescatarian Peanut Free Tree Nut Free Kosher
Yield Serves 4
Number Of Ingredients 14
Steps:
- Clarify butter:
- In a heavy saucepan melt butter over low heat. Remove pan from heat and let butter stand 3 minutes. Skim froth and strain butter through a sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl, leaving milky solids in bottom of pan. Pour clarified butter into a jar or crock and chill, covered. Butter keeps, covered and chilled, indefinitely. When clarified, butter loses about one fourth its original volume.
- Roast monkfish:
- Preheat oven to 475°F.
- In a large bowl of water soak leeks 10 minutes, agitating occasionally to dislodge any sand and letting sand sink to bottom of bowl. Lift leeks out of water with a slotted spoon and drain on paper towels.
- Peel potatoes and trim if necessary to match diameter of leeks. Cut potatoes crosswise into 1/4-inch-thick slices. In a saucepan of boiling water blanch potatoes 5 minutes and drain.
- Cut half of garlic clove into several slivers and finely chop remaining half. Cut half of gingerroot into several slivers and finely chop remaining half. With a paring knife make several shallow slits in monkfish and insert a sliver of garlic and gingerroot into each.
- Heat a flameproof roasting pan, 13 by 9 by 2 inches, in oven 10 minutes. In heated pan toss together leeks, potatoes, mushrooms, chopped garlic and ginger, salt and pepper to taste, and 2 tablespoons clarified butter. Roast vegetables in middle of oven 15 minutes.
- Heat a 12-inch non-stick skillet over moderately high heat. Pat fish dry and season with white pepper and salt. Add remaining tablespoon butter to skillet and brown fish about 2 minutes on each side. With a slotted spatula transfer fish to a plate. To skillet add Port and soy sauce and on top of stove deglaze over moderately high heat, scraping up any brown bits, 30 seconds. Pour liquid over roasted vegetables, tossing to coat, and arrange fish on top. Roast fish and vegetables in middle of oven 15 to 18 minutes, or until fish is just cooked through (fish will be firm rather than flaky).
- Garnish fish with chives. Cut fish crosswise into slices and serve with vegetables.
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SAUTéED MONKFISH WITH LEEKS AND SHIITAKES RECIPE
From foodandwine.com
Author Eberhard Müller
- Melt 1 tablespoon of the butter in a very large skillet. When the butter starts to brown, add the mushrooms, season with salt and pepper and cook over moderate heat, stirring, until softened, about 3 minutes. Add the wine and cook until evaporated, about 1 minute. Transfer the mushrooms to a bowl and wipe out the skillet.
- In a medium enameled cast-iron casserole, melt 2 tablespoons of the butter. Add the leeks, season with salt and pepper and cook over moderate heat, stirring, until softened, about 1 minute. Add the chicken stock and bring to a boil. Cover and cook over moderate heat for 3 minutes. Stir well, cover and cook for 3 minutes longer.
- Season the monkfish medallions with salt and pepper and lightly dredge them in flour; shake off the excess flour. In the very large skillet, heat the vegetable oil until almost smoking. Add the monkfish medallions and cook them over moderately high heat until browned on the bottom, about 3 minutes. Turn the medallions, reduce the heat to moderate and cook until just opaque throughout, about 3 minutes.
- Bring the stewed leeks to a boil. Stir in the shiitakes and season with salt and pepper. Remove from the heat and stir in the chives and the remaining 1 tablespoon of butter. Spoon the leek stew onto plates, set the monkfish on top and serve at once.
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