Oven Roasted Monkfish With Clams And Merguez Sausage Food

ROASTED MONKFISH WITH ROUILLE

Steps:

• To make the rouille, in a small saucepan, bring the wine to a simmer and reduce it by half. Set aside. In a food processor, combine the roasted pepper, Tabasco, potato, garlic, salt and pepper and process until almost smooth. Do not over process or the potato will become gummy. Add the olive oil and vinegar in a thin stream while the machine is running, then transfer the mixture to a bowl. Just before serving, heat the reduced wine slightly and beat it into the rouille, drop by drop, to loosen it. Bring a medium saucepan of lightly salted water to a boil. Add the whole potatoes and simmer for 10 minutes.
• Drain well, cut in half, and set aside. Preheat the oven to 350 degrees. Heat a heavy 12 inch skillet, preferably cast iron, over medium high heat and add half the olive oil. Sear the onion slices until almost charred, pressing them down with the back of a spatula and turning to the other side when blackened.
• Separate the onions into rings and add the garlic and rosemary. Cook, stirring frequently, for 1 minute. Transfer the vegetables to a plate and wipe the pan with a paper towel. Add the remaining olive oil and, again over medium high heat, lightly season and then sear the monkfish tails, turning with tongs to be sure all sides brown evenly. Return the onion mixture to the skillet around the fish and add the potatoes. Season generously with salt and pepper. The fish should not be crowded or it will steam rather than roast. Transfer the skillet to the oven and roast for about 15 minutes, or until the fish is cooked through and the potatoes are tender. Serve the rouille on the side.

CAPELLINI WITH CLAMS

Steps:

• In a large pot, bring salted water to a boil for the pasta.
• In a large skillet, heat the olive oil over medium-high heat, then add the garlic and saute until golden, about 2 to 3 minutes. Add the clams, white wine, and stock and cover. Allow to boil until the clams open, about 4 to 5 minutes.
• Meanwhile, boil the capellini in the water until al dente. When all the clams have opened, discard the unopened ones. Stir the capellini and three tablespoons of parsley into the pan juices. Season with salt and pepper. Serve on a platter with the clams and sprinkle with remaining parsley.

OVEN-BAKED FLATBREAD WITH PESTO, MERGUEZ SAUSAGE AND MANCHEGO CHEESE

Steps:

• Mix water and yeast and let stand 15 minutes. Gradually pour in 2 cups of the flour mixture and to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered for at least an hour. Put sponge in the bowl of a standing electric mixer. Using the dough hook, add the salt and oil, then flour 1/2 cup at a time to form a dough. Remove from bowl and knead until smooth for approximately 7 minutes. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, let rise again for 1/2 hour and roll out into a freeform rectangle about 1/4-inch thick. Preheat oven to 450 degrees F. Lightly oil a baking sheet, place the dough on the sheet and prick the surface with a fork. Bake for 10 to 12 minutes until lightly golden brown.
• Place all ingredients in a food processor and process until smooth.
• Spread each flatbread with a few tablespoons of the pesto. Top the pesto with the merguez, ramps, manchego and tomatoes. Season with freshly ground black pepper. Place the flat bread back in the oven and bake for 5 minutes to heat through.
• Remove the flatbreads from the grill and sprinkle with Parmigiano-Reggiano.

MONKFISH CRAZY WATER STYLE

Steps:

• Begin by seasoning the monkfish chunks with salt and pepper. Pour the bottle of white wine into a large pot and cook over medium heat until the alcohol is cooked out. Turn the heat to medium-low, and add the sliced garlic. In a medium sized pan over high heat, saute the pearl onions in a small amount of olive oil until they begin to brown. Add these to the wine pot. Next, saute the sliced fennel over high heat with some olive oil until they brown, add these to the wine pot. Wait for the onions and fennel to become soft. In a medium pan over high heat, saute the monkfish chunks with olive oil until they begin to brown as well, add these to the wine pot. Repeat the same process with the bay scallops and add them to the wine pot. While all ingredients are in the wine pot, add salt and pepper, to taste. Finally add the tomatoes and marjoram to the pot and cover for 2 minutes.