Warm Monkfish Paillard W Beer-Glazed Endive & Basil Oil

By á-170456

Ingredients

• 8 ounces monkfish bones, skin removed
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons virgin olive oil plus
• 1/2 cup virgin olive oil
• 4 large Belgian endive - (abt 3/4 lb) halved lengthwise
• 1 cup Pilsner beer
• 3 tablespoons sugar
• 1 cup basil leaves - (loosely packed)
• Salt to taste
• Freshly-ground black pepper to taste
• Zest of 1 lemon in long pieces

Details

Servings 4

Preparation

Step 1

Preheat oven to 400 degrees. Bring 6 cups water to boil.

Slice three 3/4-inch pieces of monkfish and place all three between oiled pieces of aluminum foil. Lightly pound with flat side of side of cleaver or large knife until about 1/32-inch thick and three pieces have more or less joined together. Flip "paillard" out onto center of cool plate and set aside. Continue process with remainder of fish to yield four plates with 6-inch rounds of thin fish in the center.

In a 12-inch skillet, heat 2 tablespoons virgin olive oil over medium heat. Cook eight pieces of endive cut-side down until golden brown (about 5 to 7 minutes). Add beer and sprinkle with sugar and bake 10 minutes in 400 degree oven. Remove from oven and allow to cool in liquid about 10 minutes.

Make ice bath with one cup ice cubes and two cups water. Plunge basil leaves in boiling water and cook 20 seconds. Remove from boiling water, drain and plunge into ice bath. When cool, drain basil leaves and press out excess water. Blend basil leaves and 1/2 cup virgin olive oil until smooth and bright green. Set aside.

Remove cooked endive from liquid and drain. Place four plates with paillards in 400 degree oven for 30 seconds to one minute or until fish has just whitened but has not yet begun to shrivel at the edges. Remove from oven and place 2 pieces of endive in center of plate on top of fish. Drizzle with 2 tablespoons basil oil, season with salt and pepper, sprinkle with lemon zest and serve.

This recipe yields 4 antipasto servings.