Monkfish With Caper Butter Food

MONKFISH WITH CAPER BUTTER

Steps:

• Remove any gray membrane from the fish. Mix flour and mustard together and season with salt and pepper. Dip the fish slices in seasoned flour on one side only and arrange on a plate, floured side up.
• Melt the butter in a small skillet. Add the shallots and cook on medium until both the butter and shallots have browned and acquired a nutty aroma. Do not allow them to blacken. Remove from heat, stir in capers, season with salt and pepper and set aside.
• Warm 6 dinner plates or a platter. Heat olive oil in a large skillet, preferably cast iron. When very hot, add the fish medallions, floured side down, and sauté until they turn golden, no more than a minute or so. Transfer them, cooked side up, to the plates or platter.
• Briefly warm the caper sauce. Add the lemon juice and tarragon and spoon a little of the sauce over each medallion. Garnish with lemon wedges and serve.

BROWN BUTTER-POACHED HALIBUT WITH CELERIAC PURéE & CAPER CRUMBS

Steps:

• To make the purée, melt a small knob of butter in a saucepan, add the celeriac and cook over a medium-high heat until starting to brown a little, about 5 mins. Pour over the milk and cream, and season well - the celeriac should be just covered, so add more milk if needed. Bring to a simmer, cover and cook for 15 mins or until tender. Drain, reserving the cooking liquid, and transfer to a food processor. Blend until smooth, then sieve into a clean saucepan, pushing the celeriac through with the back of a spoon or spatula. Add a little of the cooking liquid to loosen the purée if needed, and taste for seasoning.
• To make the crumbs, heat a small knob of butter in a frying pan, add the breadcrumbs and cook, stirring, until golden brown. Throw in the capers and cook for 30 secs more. Tip into a bowl and leave to cool a little, then stir through the parsley.
• Heat oven to 140C/120C fan/gas 2. Gently melt the butter in a small ovenproof saucepan or frying pan, big enough for the fish fillets to fit snugly. Once melted, add the shallot, bay leaf and peppercorns. Keep heating until the butter turns a light brown colour and smells nutty. Leave to cool a little. Gently lower the fish fillets into the warm butter, basting any exposed fish, and transfer to the oven. Cook for 3-4 mins, depending on the thickness of the fish, then turn the fillets over and cook for a further 3-4 mins or until just opaque and feeling firm.
• While the fish cooks, reheat the purée and steam the greens. To serve, spoon the purée into the centre of each plate; use the back of the spoon to spread out slightly into a circle. Top with the greens, then carefully place the halibut on top. Drizzle with a little of the poaching butter and scatter with the crumbs.

MONKFISH IN LEMON BUTTER WINE SAUCE

Steps:

• Cover broiling pan (at least 1/4" deep) with foil. Heat broiler to Low.
• Place Monkfish Fillets in pan & season with salt & pepper.
• Slice sticks of butter in 1/8" pieces & lay on top of fish.
• Sprinkle lemon & wine over fish.
• Sprinkle fish with parsley.
• Place in broiler for aprox. 15 to 30 min (I am not sure of the time as I was not paying that much attention to it). I just checked the fish every few minute & took out of oven when fish started to flake.

PAN-SAUTéED ROCKFISH WITH CAPERS

Steps:

• Heat a non-stick skillet over medium high heat.
• Add the oil and swirl to coat the pan.
• Season the fish on both sides with the salt and pepper.
• Add the fish to the pan, and cook about 2 -3 minutes on each side, or until the fish flakes easily.
• Remove the fish to a warm plate.
• Add vermouth, lemon rind, lemon juice, capers and herbs to the pan.
• Cook for 30 seconds.
• Add the butter to the pan, whisking to incorporate into the sauce.
• Pour the sauce over the fish, top with the parsley.