Monkfish Marsala
Time: 120 minutes
We buy wild monkfish straight from the Portland Fish Exchange auction so you know you’re receiving the freshest. As the weather starts to chill, try this recipe for an absolutely stellar comfort meal.
INGREDIENTS
Yield: 4 servings
- 7 tablespoons clarified butter
- 3 pounds Monkfish loins cut into 2″ medallions
- Kosher salt, as needed
- Wondra Flour for dusting
- 5 each garlic cloves, sliced
- 2 each shallots, sliced
- 1/2 pound white mushrooms, sliced
- 5 sprigs fresh thyme
- 500 milliliters Marsala Wine, plus splashes for finishing
- 2 liters lobster stock
- 7 tablespoons butter
- 1 cup whipped heavy cream
- 1 each Meyer lemon
PREPARATION
Step 1
Season monkfish with Kosher salt, dust to coat with Wondra flour
Step 2
Heat a large sauté pan over medium high heat. Add clarified butter, sear monkfish in batches until golden brown.
Step 3
Sweat garlic, shallots, and mushrooms for 5 minutes over medium heat, season lightly with kosher salt.
Step 4
Add thyme, deglaze with marsala, reduce over high heat to a glaze. Add lobster stock, continue to cook until reduced by half.
Step 5
Add monkfish and stew for 3 minutes.
Step 6
Whisk in butter
Step 7
Whisk in heavy cream, remove from heat. Add remaining 50g marsala. Season with lemon juice and salt to taste.
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