Butter & Citrus Poached Monkfish with Braised Endive, Charred Cauliflower, & Hazelnuts
This may look to be a pretty classy dish (and it is), but it’s actually really simple. When poached, the Monkfish takes on a very lobsterlike quality. In fact, Monkfish is frequently referred to as the “poor-persons lobster”.
The butter brings out a really supple nature in the texture of the meat while the acidity from the citrus helps to pull out the sweet notes in the fish. The bitter endive and the earthy cauliflower and hazelnuts help round out the dish and if you garnish with orange segments and some red chilis and you’re in a whole new dimension.
- 4 4-6oz Monkfish Fillets
- 4 Belgian Endive, cut in half
- 2 cups cauliflower florets
- 1 Fresno Chili, thinly sliced
- 1 orange, segmented
- 1 cup orange juice
- 1/2 cup chicken stock
- 3oz chopped hazelnuts
- 1/2lbs butter plus 1 tablespoon
- Olive oil
- Salt & Pepper
- Add 1/2lbs butter and orange juice to a sauce pot over medium-low heat and bring to a gentle simmer. Add the Monkfish and gently poach for 5-10 minutes or until the fish is just poached through. Remove from heat and drain on a plate lined with a paper towl.
- Add cauliflower florets to a sheet pan and drizzle with olive oil. Season with salt and pepper and place into a preheated 450 degree oven and cook until tender and the florets start to char. Approximately 20 minutes.
- Add 1 tablespoon of butter and 1 tablespoon of olive oil to a pan over medium-high heat. Once melted and frothy, add the endive sliced side down and cook until golden brown. Flip and add chicken stock. Simmer until endive is tender. Season with salt and remove from the heat.
- Plate and garnish with hazlenuts, chilis, and orange segments. Additional garnishes could include sliced scallion, cilantro, or parsley.