A Decadent Easter Dish to Try this Spring: Easter Monkfish

Article by Sarah Amyot | Recipe by Chef Matthew Kuhn

Also known as “Poor Man’s Lobster,” monkfish is a hearty, versatile fish, perfect for a filling meal base that can also incorporate the lightness of spring flavors. This recipe is brought to you by chef Matthew Kuhn from Eastport’s own O’Learys Seafood. 

According to Chef Kuhn, “This dish is great for Easter, because it’s still chilly outside and very comfort food driven.” Typically made with veal or a lamb shank, O’Learys is a seafood-driven restaurant and has selected the monkfish with its tail bone (which resembles a shank bone).  The monkfish is great because it keeps its texture during the slow cooking process.

Porcini Braised Monkfish Osso Bucco with a Boursin Potato-Stone Crab Gratin, Charred Broccolini, Pistachio Gremolata, Chanterelles, and Squash Puree

Serves:  2 people

Ingredients:

• Monkfish
  • 2-8 oz monkfish (osso bucco cut)
  • 1/4 cup veal demi-glace 
  • 1/2 cup dry red wine
  • 1 tablespoon porcini powder
• 1 cup charred broccolini
• 1/2 cup caramelized chanterelles
• 4 oz stone crab meat
• Pistachio Gremolata
  • 1 cup toasted pistachios
  • 3 tablespoons parsley, chiffonade
  • 1 tablespoon chives, chopped
  • zest of 2 oranges
  • zest of 2 lemons
  • 1 cup EVOO
  • 2 shallots, diced
• Squash Puree
  • 1 cup squash, diced
  • 1/4 pounds butter
  • 1 cup heavy cream
  • 1/4 teaspoons thyme
  • 1/4 teaspoons sage
• Herbed Breadcrumbs
  • 1/4 pounds butter, melted
  • 1/2 cup EVOO
  • 1 cup panko breadcrumbs
• Boursin Potato Puree
  • 5 pounds Yukon gold potatoes, peeled
  • 2 cups heavy cream
  • 1/2 pounds butter
  • 1 cup Boursin cheese

Directions:

Monkfish

• Using a cast iron skillet or Dutch oven, pan sear the monkfish on all sides in canola oil.
• Add the veal demi-glace and dry red wine – bring to a boil.
• Stir in the porcini powder.
• Slow cook monkfish at 275 degrees for 25 minutes in the oven. 

Pistachio Gremolata

• Combine all ingredients in a small bowl.

Squash Puree

• Simmer squash in a small pot until tender with butter, heavy cream, thyme, and sage
• Puree in blender

Herbed Breadcrumbs 

• Melt butter and EVOO in a saucepan on medium low.  Add panko breadcrumbs and toast.

Boursin Potato Puree

• Simmer potato until tender
• Heat the heavy cream and butter together
• Run the potato through a food mill – add the cream, butter, and Boursin cheese
• Add additional cream and/or butter mixture, as needed, for desired consistency and taste

To assemble, spread the potato puree along 1/2 of the plate.  On one side of the potato puree, place the monkfish on top; on the other side, place the stone crab.  Top the monkfish with the pistachio gremolada and the crab with the herbed breadcrumbs.  Decorate the plate with the charred broccolini, caramelized chanterelles, and dollops of squash puree.  Enjoy!

O’Learys Seafood is located at 310 Third St, Annapolis, MD 21403