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Yield:
4 servings
- 1
1/2 Tablespoons vegetable oil
- 1/2
cup onion, thinly sliced
- 1/4
cup celery, thinly sliced
- 1/2
cup carrot, thinly sliced
- 1
cup dry white wine
- 1
cup fish fumet or fish stock
- 1
teaspoon orange zest, chopped
- 2
1/2 teaspoons Pernod
- 1
teaspoon fresh thyme leaves
- 1
1/2 pounds cleaned monkfish tail, bone in
- 20
mussels
- 20
cherry tomatoes, cut in half
- 2
Tablespoons ground toasted pistachios
- 1/4
cup parsley, chopped
- 1
teaspoon lemon zest, chopped
- 1
teaspoon garlic, finely chopped
- Italian
parsley sprigs for garnish
Salt
and freshly ground black pepper to taste
Preheat oven to 275°F.
To prepare the gremolata, mix the parsley, zest and garlic together.
Heat the vegetable oil in a sauté pan. Add the onion, celery
and carrot and cook until tender. Add the white wine and reduce
by half. Add the fumet, orange zest, Pernod and thyme leaves, bring
to a boil and remove from the heat. Cut the fish crosswise into
four 6-ounce pieces. Season the fish with salt and pepper. Arrange
in a baking dish. Pour the warm fumet mixture over the fish. Cover
with foil. Set in the oven and braise 15 minutes. Flip the fish.
Re-cover and return to the oven. Braise an additional 15 minutes,
or until the fish is done. Remove from the oven. Strain the fumet
mixture into a saucepan. Keep the monkfish warm.
Add the mussels and tomatoes to the saucepan, cover and cook over
medium-high heat until the mussels have opened. If the monkfish
has cooled down, add it to the saucepan and reheat briefly. When
the mussels have opened and the monkfish is warm, serve in large
warm bowls sprinkled with pistachios and gremolata. Garnish with
parsley sprigs.
Wine Suggestion
Andrew Murray Enchenté Santa Barbara 1999 (a white blend
of Marsanne, Roussanne and Viognier)
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