Monkfish Gf Recipe

Prepare and portion salsify

Fill a bowl with cold water and a splash of lemon juice to prevent browning. Peel and trim all salsify roots, cutting them into 2–3 inch pieces. As you peel, place pieces into the acidulated water.

Salsify puree

Place 8–10 ounces of peeled salsify pieces into a small saucepan and cover with the whole milk. Bring to a gentle simmer over medium heat, then reduce heat to low and simmer until very tender, about 12–15 minutes. Drain, reserving about 2 tablespoons of the cooking milk. Transfer cooked salsify to a blender or use an immersion blender, add 2 tablespoons butter and 2 tablespoons heavy cream (optional), plus 1–2 tablespoons reserved cooking milk to reach desired consistency. Blend until very smooth. Season with 1/4 teaspoon salt and a pinch of pepper. Keep warm over very low heat or in a thermos.

Roasted salsify

Preheat oven to 425°F (220°C). Toss remaining peeled salsify pieces with 2 tablespoons olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Spread in a single layer on a rimmed baking sheet lined with parchment. Roast until golden and tender, about 18–22 minutes, turning once halfway through. Remove from oven and keep warm.

Crisped salsify

Using a mandoline or sharp knife, very thinly slice several peeled salsify pieces into paper-thin rounds. In a small skillet, heat 1/2 cup neutral oil to 325°F (use a thermometer) or until a corner of a slice sizzles gently. Fry slices in small batches, turning once, until light golden and crisp, about 45–90 seconds per batch. Transfer to paper towels and season immediately with 1/4 teaspoon salt. These hold well for a short time and provide a crunchy garnish.

Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add minced shallot and sauté 30–45 seconds until fragrant. Add chopped wild mushrooms in an even layer and do not stir for 1–2 minutes to allow color to develop. Continue cooking, stirring occasionally, until mushrooms are golden and any released liquid has evaporated, about 5–7 minutes total. Add minced garlic and thyme and cook 30 seconds. Deglaze with 2 tablespoons white wine if using and cook until evaporated. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Keep warm.

Pat the monkfish dry with paper towels and portion into 4 equal pieces if not already portioned (about 4–6 oz each). Season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper (adjust quantities proportionally per portion).

Heat a heavy skillet (preferably cast iron) over medium-high heat until hot. Add 2 tablespoons olive oil and 1 tablespoon butter, swirling to coat. When butter foams and oil is shimmering, add monkfish pieces, placing them away from you to avoid splatter. Sear without moving for 2–3 minutes until a golden crust forms. Flip and sear the second side 2–3 minutes. Reduce heat to medium-low and cook an additional 1–2 minutes or until internal temperature reaches 135–140°F for moist, just-cooked fish (depending on thickness). Remove from pan to a warm plate and rest 2 minutes. Finish with 1 tablespoon lemon juice and a small pat of butter spooned over the fish to glaze.

Combine 1/4 cup finely chopped parsley, 1 teaspoon lemon zest, 1/2 clove very finely minced garlic, 1 teaspoon extra-virgin olive oil and 1/8 teaspoon sea salt in a small bowl. Stir to combine and taste; adjust salt or lemon zest as needed. Keep at room temperature until plating.

Spoon a generous smear (about 3 tablespoons) of the warm salsify puree onto each plate as the base.

Arrange 2–3 roasted salsify pieces on the puree per plate.

Nestle a portion of the sautéed wild mushrooms beside the roasted salsify.

Place the rested monkfish piece on top of or slightly overlapping the puree so it sits partially on the mushrooms.

Scatter a few crisped salsify chips on top for texture.

Spoon 1 teaspoon of gremolata over each monkfish portion and a little on the mushrooms for brightness.

Drizzle a few drops (about 1 teaspoon) of extra-virgin olive oil around the plate, garnish with microgreens if using, and serve with a lemon wedge.