Atlantic Monkfish
2 lbs monkfish, boneless, skinless, membrane removed, cut into 12 medallions
1 Tbsp. "Salt Free Heaven…"
2 Tbsp. unsalted butter
Melt butter in non stick sauté pan over medium-high heat. Season monkfish with "Salt Free Heaven…". Place in pan. Sear to golden. Turn over. Cook one minute. Set aside. Keep warm.
Fingerling Potatoes
1 1/2 lbs. fingerling potatoes
1 tsp. unsalted butter
1 tsp. chopped thyme
to taste freshly ground black pepper
Pre-heat oven to 425 °. Wash potatoes. Bring large pot water to boil. Cook potatoes al dente. Drain. Cool. Cut in half. Melt butter in oven proof non -stick pan with thyme over high heat. Add potatoes. Cook until golden. Place seared monkfish on potatoes. Place in oven. Cook 10 minutes or until done.
Apple Cider Sauce
2 green apples
1 Tbsp. lemon juice
2 Tbsp. cider vinegar
1/2 cup apple cider
1/4 cup minced shallots
1 sprig thyme
1 bay leaf
1/4 tsp. coarsely cracked black pepper
1 cup chicken stock
1/2 tsp. powdered saffron
1/4 cup heavy cream
With parisienne scoop or small melon baller remove flesh from apples (18 balls total). 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 and saffron. Reduce by half. Strain through fine sieve. Return to pot. Add cream and apples. Reduce by half.
Wilted Vegetables
2 large carrots, washed, peeled
1 large leek, white part only, cleaned well
18 small asparagus, peeled
1 Tbsp. unsalted butter
1/3 cup sauvignon blanc
1/4 cup crème fraîche
pinch cayenne 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. Cook 1 minute. Add leeks and carrots. Cover. Cook 3 minutes. Season to taste with cayenne 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, serve 3 apple balls per plate. Garnish with thyme sprig.