Pan Roasted Monkfish over Moroccan Style
Cous Cous with Baby Root Vegetables
& Curry-Roasted Corn Sauce
Submitted by Chef Peter Fischbach
Curry-Roasted Corn Sauce Ingredients
2 tbsp Olive Oil
1 large Red Onion, finely chopped
4 cloves Garlic, finely chopped
1 cup dry White Wine
2 tbsp Madras Curry Powder
4 cups Clam Stock
2 Corn Husks, chopped
1 cup Heavy Cream
1 cup roasted Corn Kernels
Salt & freshly ground Pepper
Chopped fresh Cilantro
Heat oil in a medium saucepan over high heat, add Onions and Garlic and cook until soft. Add Wine and cook until reduced by 3/4. Add the Curry Powder and cook for 2 minutes. Add the Clam Stock and Corn Husks and cook until reduced by 1/2. Strain the sauce into a clean medium saucepan and bring to a simmer. Add the Cream and Corn and cook to a sauce consistency. Season with Salt and Pepper, to taste and add the Cilantro.
Cous Cous Ingredients
4 tbsp (1/2 stick) unsalted Butter
3/4 cup chopped Shallots
3 cups homemade Chicken Stock or canned broth
1/2 teaspoon Kosher Salt
1/2 teaspoon Pepper
1 1/2 cups Couscous
1/2 cup Pignoli Nuts, toasted
1/4 cup Currants
Melt the Butter in a large sauté pan, add the Shallots and cook for
3 minutes over medium heat. Add the Chicken Stock, Salt and Pepper, raise the heat to high and bring the stock to a boil. Turn off the heat and add the Couscous. Cover the pan and let it sit for 10 minutes and add the Pignoli Nuts and Currants.
Baby Root Vegetables Ingredients
8 slender Carrots, peeled and trimmed
8 baby Turnips, peeled
8 baby Parsnips, peeled, trimmed,
8 Cippolina Onion, trimmed, peeled
8 baby Beets, peeled
2 or 3 sprigs fresh Rosemary, Sage, or Thyme
Freshly ground Black Pepper
Extra-virgin Olive Oil
Preheat the oven to 400 degrees F. Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.
Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course.
2 (1 pound) monkfish tails Corn oil Sea Salt Freshly ground black pepper
Preheat oven to 400 degrees F. Preheat a large ovenproof skillet over high heat, Brush Monkfish with Corn Oil and season with freshly ground Black Pepper and Salt. Sear on both sides until golden brown. Transfer to the oven and continue cooking for 8 to10 minutes, until just cooked through. Ladle the sauce onto a platter, slice the fish into 3/4-inch thick slices, drizzle with more of the sauce and top with the Corn relish and chopped Cilantro.