Potato Lasagnas With Monkfish And Shallot Vinaigrette Recipes

Steps:

• Cover potatoes with salted cold water by 2 inches in a 5- to 6-quart pot and simmer, uncovered, until just tender, 20 to 25 minutes. Drain in a colander and cool slightly.
• While potatoes are simmering, whisk together sugar and 3 tablespoons vinegar in a large bowl until sugar is dissolved.
• When potatoes are just cool enough to handle, peel and cut diagonally into 1/2-inch-thick slices, adding to vinegar mixture as sliced and tossing gently to combine.
• Whisk together shallot, mustard, and remaining tablespoon vinegar in a small bowl, then add oil in a slow stream, whisking until emulsified. Add dressing to potatoes, then season with salt and pepper and stir gently with a rubber spatula.

Steps:

• Preheat oven to 350 degrees.
• Cut each potato into a brick, 3 by 1 3/4 inches. Place in cold water.
• Brush the monkfish fillets with the undiluted olive oil and season with salt and pepper. Lay a fillet on the edge of a sheet of aluminum foil. Roll the fillet tightly in the foil to form a cylinder and twist the ends tightly to secure. Repeat with the other fillets.
• Cut each potato brick into 20 thin slices (roughly 1/8-inch thick). Brush the slices with clarified butter and place on a cookie sheet that has been lined with wax paper and greased with clarified butter. Season well with salt and pepper. Cover tightly with aluminum foil. Place the potatoes on the bottom shelf of the preheated oven. Bake for 12 to 15 minutes (they should still be slightly undercooked). Brush again with clarified butter. Set aside, covered.
• Boil water in the bottom of a steamer. Place the monkfish rolls on the top rack of the steamer. Cover and cook for about 15 minutes, turning the rolls 3 times. Remove from the steamer rack and let sit for 5 minutes.
• In a mixing bowl, whisk together the vinaigrette ingredients: balsamic vinegar, olive oil with water, chives, shallots and salt and pepper to taste. Toss well with greens, and taste for seasoning.
• To assemble the dish, unwrap the monkfish fillets. Slice each fillet widthwise into four equal pieces. Lay 1 rectangle of potato on a warm serving plate. Place a slice of fish over it. Lay another potato slice on top, followed by another slice of fish. Repeat until you have 5 potato slices holding 4 layers of fish. Repeat with rest of the potatoes and fish. Garnish with mixed greens tossed in vinaigrette.

Steps:

• Slice each potato section into disks about a quarter-inch thick. Slice each disk in half widthwise. Do not wash.
• In a saucepan over medium-high heat, combine milk, cream, garlic and salt. Bring to a boil, add potatoes, reduce heat to medium and cook for about 10 to 15 minutes or until they are semifirm but not too soft. Remove with a slotted spoon and set aside.
• Over medium heat, reduce milk mixture to about a cup. Discard garlic.
• Arrange potatoes in individual gratin dishes. Evenly distribute milk mixture over them. Before serving, place under a broiler until potatoes are golden brown.