Service for 2

3/4 pound of monkfish trimmed and cut into equal chunks
1/2 cup fresh or frozen peas
1 carrot sliced 1/4 inch
beurre monte for poaching
1 leek julienne
oil for frying leeks
salt and pepper
Chervil and chopped Chives for garnish

Method:

Crisp the leeks -- julienne leeks, parboil in water for 1 minutes, dry with paper towels. Fill a pot 1 inch with frying oil and deep fry leeks till crispy. Do not let get too dark or they will taste bitter. Set aside on a paper towel.

Peas and carrots - Par boil for 5 minutes and refresh with cold water then set aside.

To poach the monkfish --

Salt the monkfish and let the fish come to room temperature -- about 10-15 minutes. Dry the fish with a paper towel and resalt. Prepare the beurre monte by whisking 1 T butter into a tablespoon of water that has been heated. Once an emulsion has formed continue to add butter. I prefer to use a milk aerolatte to make the beurre monte. Keep the butter emulsion at about 150-160F and add the fish chunks. Cook till interior temperature reaches 135F.

Assembling the Dish

Place the monkfish on a plate. Reheat the peas and carrots in some of the butter sauce. Add the peas and carrots to the plate and spoon some of the butter sauce over -- add the crispy fried leeks. Garnish with diced chives and chervil. Season with salt and pepper to taste.

See Also Roasted Monkfish with Cabbage and Bacon

See Also: Butter Poached Shrimp with Polenta