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September 2002 BOSTON
Pan Roasted Whole Monkfish with Carrots, Lardons and Potato Puree
Mark Allen, Le Soir-Newton Heights, MA
Adapted by StarChefs

Yield: 4 servings


  • 4, 1 pound Monk Fish, skin removed
  • 12 small whole carrots with tops, peeled
  • 1/2 pound bacon, diced
  • 12 garlic cloves
  • 6 thyme sprigs
  • 1/4 cup olive oil
  • 1/4 pound butter
  • 1 cup chicken stock
  • Salt and Pepper
  • 1 tablespoon butter

Clean monkfish thoroughly, remove skin. Place in pan to marinate, add carrots, bacon, garlic, and thyme, cover with olive oil. Marinate for 2 hours.

Heat oil in a separate large pan. Place marinated monkfish in the pan and sear both sides until golden brown. Then, add carrots, bacon, garlic, thyme and butter. Cook for 3 minutes, then add chicken stock and place in oven at 400°F for 5 minutes.

To plate, put monkfish in the center, then season pan sauce with lemon juice, salt and pepper. Top off with sauce.

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