Ingredients:
The Monk:
Serves 4
4 each 7-ounce pieces of monkfish, butterflied
1 fine sea salt to taste
1freshly ground white pepper to taste
1 teaspoon Chopped fresh rosemary
¼ cup Extra virgin olive oil
½ cup White wine
The Garnish:
3 ounces Dry, spicy chorizo, quartered lengthwise, then cut across into very thin slices
2plum tomatoes, quartered lengthwise, then cut across into 1/8-inch-wide-slices
4 Button mushrooms
3 cloves garlic, peeled and thinly sliced
1Cayenne pepper to taste
2 tablespoons Chopped fresh Italian parsley
3 scallions, trimmed and very thinly sliced
2 lemons, halved
Scallop Ceviche with Citrus Juices, Fresh Chiles and Herbs; Soy – Ginger Vinaigrette
The Ceviche:
Serves 4
8 diver scallops, cut into a ¼ inch dice
1 small red onion, small dice
2 tomatoes, peeled, seeded and cut into small dice
¼ jalapeno, minced
2 tablespoons mint, chiffonade
2 tablespoons basil, chiffonade
¼ cup extra virgin olive oil
2 tablespoons lime juice
2 tablespoons lemon juice
fine sea salt to taste
freshly ground white pepper to taste
Espelette pepper to taste
The Soy Ginger Vinaigrette:
Approximately ½ Cup:
1-tablespoon finely diced ginger
2 tablespoons finely diced shallot
1-tablespoon oyster sauce
2 tablespoons sherry vinegar
4 tablespoons canola oil
1-tablespoon soy sauce
½ teaspoon fresh lime juice
small pinch cayenne
For soy-ginger vinaigrette:
place ginger, shallots, oyster sauce and sherry vinegar in a bowl. Whisk in canola, soy sauce and lime juice. Season to taste. To order, combine all of the ceviche ingredients. Mix well, adjust seasoning as needed. To serve place a small mound of ceviche in center of plate and drizzle soy-ginger vinaigrette around.
Spanish Mackerel and Caviar Tartare:
The Tartare: Serves 4
1 pound Spanish mackerel filets
2 teaspoons Chopped fresh chives
¾ teaspoon Finely diced cornichon
¾ teaspoon drained capers, finely chopped
3 ounces Oesetra caviar
2 teaspoon Canola oil
1 tablespoon fresh lemon juice
fine sea salt to taste
freshly ground white pepper to taste
The Sauce:
1 large egg, hard boiled, peeled
¾ teaspoon drained capers, finely chopped
1 teaspoon finely diced shallot
2 teaspoons finely diced cornichon
5 tablespoons vinaigrette
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh chervil
1 teaspoon chopped fresh Italian parsley
The Garnish:
4 slices toasted country-style bread, quartered
Method:
Preheat oven to 550ºF. Cut the mushroom into 1/8-inch wide slices. Set aside. Season
the monk with salt and pepper and stud with the rosemary. Place in shallow, buttered
casserole(s). Make alternating rows of chorizo, tomato, and mushroom slices across each
fillet until the monk is completely covered. Scatter the garlic over the fish, then sprinkle
generously with cayenne. Sprinkle the parsley and scallions over the filets and season
with salt. Drizzle olive oil and wine over the monk.
Roast the monk until cooked through, spooning the oil that accumulates on the baking
sheet over the fish from time to time. Halfway through cooking, rotate the casserole(s) in
the oven. To test for doneness, insert a metal skewer into the center of the fish for 5
seconds. The fish is done when the skewer goes in easily and feels hot when touched to
your lip, approximately 5 minutes.
To serve, spoon the oil on the baking sheet over the fish and squeeze the juice of ½
lemon over each fillet. Slide the monk, with the parchment, onto 2 large serving platters.
Spanish Mackerel and Caviar Tartare:
Method of Preparation:
Skin the filets and halve them lengthwise, slicing away the center bone. Trim off any
blood or skin left on the mackerel. Wrap in plastic wrap. Put it in the freezer for 10
minutes. Meanwhile, to make the sauce, separate the egg yolk from the white and finely
chop each part separately. Place in a bowl and stir in the capers, shallot, cornichon, and
vinaigrette. Set aside.
Cut the mackerel into tiny dice, ~ 1/8 inch thick, and put in a bowl. Fifteen to 20 minutes before serving, add the chives to the mackerel, along with the cornichon, capers, and a quarter of the caviar. Drizzle in the oil and mix gently with a fork. Just before serving, gently mix the salt, pepper, and lemon juice into the tartare. Place a 2 ¼ inch mold in the center of a salad plate. Fill the mold almost to the top with the tartare, pressing it gently so the mackerel is even and compact. Top with a quarter of the remaining caviar, spreading it to make a smooth, even layer, being careful not to break the eggs. Lift off the mold. Repeat, making 3 more plates. Stir the chives, chervil, and parsley into the sauce. Drizzle one generous tablespoon of sauce around each tartare.
Serve immediately, passing the toast separately.