2 lbs monkfish, cleaned, cut into 12 medallions
2 Tbsp. butter
** sea salt and freshly ground black pepper
Melt butter in non stick pan over medium-high heat. Season monkfish with sea salt and freshly ground black pepper. Quickly sear to golden brown.

Fingerling Potatoes

1 ½ lbs. fingerling potatoes
1 Tbsp. sea salt
¼ cup diced smoked bacon
1 tsp. butter
1 tsp. chopped thyme
** sea salt and freshly ground black pepper

Pre-heat oven to 425 °.
Wash potatoes. Add sea salt to large pot water. Bring to boil. Cook potatoes al dente. Drain. Cool. Cut in half. In oven proof non stick pan sauté bacon with thyme over high heat. Add potatoes and butter. Cook until potatoes are golden. Place seared monkfish on potatoes. Place in oven. Cook 10 minutes.

Apple Cider Sauce

2 green apples
1 Tbsp. lemon juice
¼ cup cider vinegar
½ cup apple cider
¼ cup minced shallots
1 sprig thyme
1 bay leaf
½ tsp. coarsely cracked black pepper
1 cup chicken stock
¼ cup heavy cream
** sea salt and freshly ground black pepper

With parisienne scoop or small melon baller remove flesh from apples. Place in bowl of water with lemon juice, to prevent discoloring. In large pot combine cider vinegar, apple cider, shallots, thyme, bay leaf and cracked pepper. Reduce liquid to syrupy consistency. Add chicken stock. Reduce by half. Strain through fine sieve. Return to pot. Add cream and apples. Reduce by half. Season to taste with sea salt and freshly ground black pepper.

Wilted Vegetables

2 large carrots, washed, peeled
1 large leek, white part only, washed
18 small asparagus, peeled
1 Tbsp. butter
1/3 cup sauvignon blanc
2 Tbsp. crème fraîche
** sea salt and freshly ground black pepper

Julienne carrots and leeks into match sticks. Melt butter in skillet over medium heat. Add asparagus. Sauté 1 minute. Add sauvignon blanc and crème fraîche. Bring to boil. Add leeks and carrots. Cover. Cook 3 minutes. Season to taste with sea salt and freshly ground black pepper.

Presentation

6 sprigs thyme
Place potatoes in center of warm shallow pasta plate. Top with two monkfish medallions. Arrange wilted vegetables on top of monkfish. Spoon apple cider sauce around. Garnish with thyme sprig.