Roasted
Monkfish
Monkfish
Salt and pepper
Flour for dusting
Oil for frying
Preheat
oven to 375°F. Preheat oven-safe frying pan over med-high
heat and swirl a small amount of oil on the bottom. Sprinkle each
fillet with salt and pepper. Dredge in flour and shake to remove
excess flour. Place fillets in oiled, preheated oven-safe frying
pan. Brown quickly on one side; turn over and place in oven. Finish
in oven until monkfish tests done.
Thyme
and Potato Chowder
1/4 lb.
bacon, chopped
1 small Spanish onion, chopped
4 med-sized russet potatoes, cubed
2 med-sized turnips, cubed
1 med-sized parsnip, cubed
1 sprig fresh thyme, with additional thyme for garnish
2 c water
2 c milk
1 c heavy cream
2 T whole butter, salted
Salt and white pepper to taste
In heavy
dutch oven or pot with lid, fry bacon over medium heat until browned;
remove with slotted spoon and do not drain pot. Add in the onion,
potatoes, turnips, and parsnip and cook over medium heat until
onions have turned limp. Add in water and a sprinkling of salt
and pepper. Cover pot and and simmer for about 10 minutes. Add
in the milk, cream, thyme and reserved bacon and remove lid. Continue
to simmer for another 10 to 15 minutes until the vegatables are
done. Remove sprig of thyme (some of the leaves will come off
which is fine). Adjust the seasoning with additional salt and
pepper if needed and remove from heat. Add in the butter and stir
until the butter has melted.
