Monkfish and Pork Belly with Casaba Melon Gelée
Chef Dante Boccuzzi of Aureole – New York, NY
Adapted by
Yield: 1 Serving


  • 2 sheets gelatin
  • ½ cup casaba melon, juiced
  • 2-oz block of pork belly
  • 1 sprig rosemary, chopped
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon butter
  • ½ cup pork jus
  • ¼ cup red onion, julienned
  • ¼ cup spinach leaves
  • 1 Tablespoon canola oil
  • 2-oz monkfish fillet
  • 2 Tablespoons casaba melon, diced
  • 1 teaspoon chervil, chopped

For Melon Gelée:
In a small saucepot, dissolve the gelatin sheets in the melon juice; cool until jellied. Break up the gelatin with a fork.

For Pork Belly and Monkfish:
Rub the pork belly with chopped rosemary, salt and pepper. Marinate for 12 hours. Seal the belly, butter and pork jus into a vacuum pack bag. Heat water to 56°C in a large pot; add the bagged pork belly. Poach for 48 hrs, making sure to add water as necessary.

Melt butter in a small sauté pan and sear the red onions; when tender, add the spinach leaves to wilt. In another sauté pan, heat oil and sear the monkfish and pork belly, making sure to crisp the belly on all sides.

Add the cooking liquid from the pork belly bag to a small saucepot; reduce over medium-high heat to desired sauce consistency and season.

To Assemble and Serve:
Place the vegetables in the center of the plate. Lay the monkfish and pork belly over the vegetables, and spoon the pork jus on top. In a small bowl, combine the melon and chopped chervil; spoon on top of the monkfish. Garnish with the melon gelée.

Wine Pairing:
2003 Valli Pinot Noir, Bannockburn Vineyard, Central Otago New Zealand

   Published: July 2006