Pan seared monkfish in tomato sauce over Parmesan risotto
This recipe balances the savory depth of the tomato sauce with the subtle sweetness of monkfish, brought together by the rich and creamy risotto. The garlic chips add a crunchy element to the dish, and the fresh parsley not only adds color but also a fresh, herbaceous note. Enjoy your culinary creation with a glass of white wine that complements the delicate flavors of the fish.
Ingredients
Units
Scale
Ingredients for Tomato Sauce:
- 1 can of fire-roasted crushed tomatoes
- 1 whole head of garlic, cloves peeled and thinly sliced
- 1/4 cup of olive oil
- 1 large shallot, finely chopped
- 1 tsp sweet paprika
- 1/2 tsp smoked paprika
- 1/2 cup of chicken stock
- 1/4 cup of dry white wine
- 2 tbsp dry sherry
- Juice of 1/2 lemon
- 1 anchovy fillet, mashed
- 1 tsp mushroom powder
- 2 tbsp unsalted butter
- Salt and freshly ground black pepper to taste
For the Monkfish:
- 2 monkfish tails, skin removed and trimmed
- Smoked Maldon salt (or any smoked flaky sea salt)
- Freshly ground black pepper
- 2 tbsp olive oil
For the Risotto:
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups warm chicken stock, kept simmering on a back burner
- 1/2 cup grated Parmesan cheese
- 2 tbsp unsalted butter
Instructions
- Tomato Sauce:
- In a saucepan over medium heat, add olive oil and garlic. Sauté until the garlic is golden.
- Add shallots, sweet and smoked paprika, and cook until shallots are translucent.
- Deglaze the pan with white wine, add chicken stock, sherry, and lemon juice. Reduce slightly.
- Add the crushed tomatoes, anchovy, and mushroom powder. Simmer for about 20 minutes.
- Finish the sauce with butter, season with salt and pepper, and keep warm.
- Monkfish Preparation:
- Preheat your oven to 400°F (200°C).
- Season the monkfish with smoked salt and black pepper.
- Heat olive oil in a pan over high heat. Sear the monkfish on both sides until golden brown.
- Transfer the pan to the oven and roast the fish for about 10 minutes or until cooked through.
- Let it rest before slicing.
- Risotto:
- In a separate pot, toast Arborio rice over medium heat until translucent.
- Deglaze with white wine and let it absorb completely.
- Gradually add chicken stock, one ladle at a time, stirring continuously until the rice is al dente.
- Off the heat, stir in Parmesan cheese and butter until creamy. Season to taste.
- Garlic Chips:
- In a small skillet, heat enough olive oil to cover the bottom of the pan.
- Fry the sliced garlic until crisp and golden brown. Drain on paper towels.
- Assembly:
- Spoon the risotto onto plates, top with sliced monkfish.
- Ladle the warm tomato sauce around the fish.
- Garnish with garlic chips and a sprinkle of chopped parsley.
- Serve immediately to enjoy the contrast of flavors and textures.
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