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Wilted Vegetables

1 large leek, white part only

2 carrots, washed, peeled

1/2 pound fingerling potatoes, washed

2 tablespoons unsalted butter

1/3 cup sauvignon blanc

3 tablespoons crème fraîche

18 medium asparagus, peeled

to taste sea salt and freshly ground black pepper

Cut leek and carrots into 3-inch long matchsticks. Wash leeks. Transfer to colander. Quarter potatoes lengthwise. Melt butter in non-stick skillet over medium heat. Add potatoes. Season with salt and pepper. Cook 3 minutes, turning occasionally. Add leeks and carrots. Cook 1 minute. Add sauvignon blanc and crème fraîche. Bring to simmer. Place asparagus on top. Cover. Cook 2 minutes or until asparagus are al dente. Turn off heat. Adjust seasoning.

Monkfish

1/4 cup cider vinegar

1/2 cup apple cider

1/4 cup minced shallots

1 sprig thyme

1 bay leaf

1/2 tablespoon cracked black pepper

1 cup chicken stock

1/2 cup heavy cream

2 gala apples, cored, diced

2 tablespoons apple brandy

4 6-ounce monkfish fillets, boneless, skinless

to taste sea salt and freshly ground black pepper

1 teaspoon thyme leaves

2 tablespoons unsalted butter

Preheat oven to 400˚F. Add cider vinegar, apple cider, shallots, thyme sprig, bay leaf and cracked pepper to saucepan. Reduce liquid to syrupy consistency. Add chicken stock, cream and apples. Bring to simmer. Reduce by half. Using immersion blender, puree until smooth. Strain through fine sieve. Return to saucepan. Stir in brandy. Season with salt and pepper. Keep warm. Season monkfish with salt, pepper and thyme. Melt butter in deep skillet over medium high heat until golden brown. Roast monkfish 2 minutes on each side. Place skillet in oven. Cook 3 minutes or until monkfish is opaque in center and slightly underdone.

Presentation

4 slices apple wood smoked bacon, cooked crisp, warm

4 sprigs thyme

Arrange vegetables in center of warm serving plate. Top with monkfish. Spoon apple cider sauce around. Garnish with bacon and thyme sprig.