Poached Monk Fish with a Cream Skhug Sauce over a Pepper, Mushroom and White Northern Bean Saute
For the roux
8 ounces butter
½ cup flour
For pepper, mushroom and bean saute
4 strips bacon, diced
Half red bell pepper, seeds removed and diced
Half yellow bell pepper, seeds removed and diced
Half green bell pepper, seeds removed and diced
4 shiitake mushrooms, stemmed and diced
Half yellow onion, diced
1 can Great Northern beans, rinsed and drained
½ cup dried apricots, chopped
For cream sauce
2 cups heavy whipping cream
¼ cup skhug sauce
Juice of half lemon
For monkfish
6 2-ounce monkfish medallions, cut ½ inch thick
Salt and pepper to taste
Butter
For salad
½ cup walnuts, chopped
2 tablespoons butter
2 cups mixed greens
For vinaigrette
Juice of one orange
Juice of half lemon
½ cup pear juice
2 tablespoons oil
4 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
Salt and pepper to taste
To create a roux, begin by melting ½ cup butter in a small saucepan over low heat. Mix in a ½ cup flour. Continue cooking and whisking until thickened, about 10 minutes. Set aside.
In a large skillet, saute the bacon over medium heat for 2 to 3 minutes. Then, add the peppers, mushrooms and onion. Cook until they soften. Add the beans and dried apricots to the pan, and continue to heat the mixture, stirring occasionally.
Pour the heavy whipping cream into a small sauce pan, and heat until warm but not boiling. Add the skhug sauce and lemon juice. Add the roux, and continue whisking as the sauce thickens. Simmer to keep warm.
Lightly season both sides of the monkfish with salt and pepper. Over medium low heat, melt 8 ounces butter in a large skillet, and then add the fish to the pan. Cook first side about 5 minutes, and then turn to cook the other side. Continue to poach in the melted butter until fish is opaque.
In a small sauce pan, melt another 2 tablespoons butter. Add the walnuts and toast for about 5 to 10 minutes. Remove from the pan, and set aside.
To make the vinaigrette, whisk together juices, oil, vinegar and mustard in a large bowl. Add salt and pepper. Dress the mixed greens lightly in a large bowl, and toss to coat well.
To plate, spoon some of the warm pepper and bean mixture onto the plate. Top with three pieces of the monk fish. Spoon the cream sauce on top of the fish. Serve the mixed greens in a separate bowl, garnished with the toasted walnuts.
- Bill Hicks