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Serves 2
Joe Patti’s Monkfish Toasties
For the Monkfish and Sauce:
- 1 lb Monkfish loin (cut into medallions or large bite-sized pieces)
- 1 tablespoon olive oil
- 1 cup all purpose flour
- 2 tablespoons unsalted butter
- 1 small shallot (finely minced)
- 1/2 teaspoon pink peppercorns (lightly crushed)
- 2 tablespoons brandy (or Cognac)
- 1/2 cup heavy cream
- 1 teaspoon Creole mustard
- 1 tablespoon fresh tarragon (chopped)
- 1 tablespoon fresh chives (chopped + more for garnish)
- Salt and black pepper to taste
Prepare the Monkfish
1
Season:
The monkfish pieces generously with salt and pepper.
2
Dredge:
Seasoned Monkfish in seasoned all purpose flour
3
Heat:
A large skillet over medium-high heat with 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter is foaming, add the monkfish. Sauté for 3–4 minutes per side until golden brown and cooked through. Remove the monkfish from the pan and set it aside, keeping it warm.
Make the Cream Sauce
1
Reduce:
Reduce the heat to medium. Add the remaining 1 tablespoon of butter and the minced shallot to the same skillet. Sauté until the shallot is translucent, about 2 minutes. Add the crushed pink peppercorns and sauté for 30 seconds until fragrant
2
Deglaze:
Add the 2 tablespoons of brandy to the pan. If using a gas stove, remove the pan from the heat and allow the alcohol to flambé (ignite) briefly. Once the flames subside, return the pan to the heat and scrape up any browned bits from the bottom.( is using an electric stove top, use a small torch to flambe the brandy in the pan)
3
Reduce:
Pour in the heavy cream and bring the mixture to a gentle simmer. Cook for 2–3 minutes until the cream has thickened slightly to coat the back of a spoon.
4
Finish:
Stir in the Creole mustard, chopped tarragon, and half of the chopped chives. Taste and adjust seasoning with salt and pepper.
Assemble the Toasties
1
Toast
Lightly toast the sourdough bread until golden brown and crispy. You may butter or lightly brush the slices with olive oil before toasting, if desired. Place two slices of toasted sourdough bread on each plate.
2
Finish
Arrange the sautéed monkfish loin over the toasted bread. Spoon the warm Creole cream sauce generously over the monkfish and bread. Garnish with the remaining fresh chopped chives and serve immediately
3
Drizzle
The remaining bright lemon caper vinaigrette over all components.
4
Finish & Serve
Finish the salad by sprinkling the tobiko fish caviar over the top. Serve immediately.
