Monkfish With Olive Sauce And Tomato Compote
Serves: 4
Jewel Boehm
1 January 1970
Based on User reviews:
52
Spice
56
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1
Salt1 cup
Olive Oil3 cloves
Garlic (finely chopped)1 bunch
Thyme Leaves (fresh)2 small
Shallot (bulbs, finely chopped)1 cup
Virgin Olive OilDirections:
1
Season the smoked monkfish with salt and freshly ground pepper
2
To plate, first place 1 cup of Tomato Compote in the center, then add the 2 smoked monkfish fillets, and pour the Black Olive Sauce around the plate
3
Garnish with a bay leaf and drizzled with olive oil, if desired
4
Heat the olive oil in a medium saucepan over medium heat
5
Add the onion and scallions and sweat for several minutes until the onion is translucent, stirring occasionally so the scallions don't burn
6
Meanwhile, blanch the tomatoes in a pot of boiling salted water for 15 to 20 seconds, just long enough so that you will be able to peel the skin
7
Drain the tomatoes, and peel their skins
8
Then chop with the garlic and thyme, until garlic and thyme are minced
9
Add the chopped tomatoes, garlic, and thyme to the saucepan
10
Stir to combine, adjust heat to a simmer, and let reduce until thick
11
Add a pinch of sugar, to taste
12
In a medium bowl, combine the chopped onion, garlic, shallot, and black olives
13
Over the bowl, rub the flowers of the thyme together with your hands to sprinkle the thyme dust into the bowl
14
Add the olive oil and sherry wine, and stir to combine
15
Transfer mixture to a small saucepan, and cook over medium heat until sauce has developed a smooth consistency
16
Add a pinch of salt, to taste