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Monk fish and sauce

joanjoan ganz
total time:
1 1/2 hr


  • 1/2 lb monk fish per person
  • Portabella mushrooms
  • osyter mushrooms
  • one fennel bulb
  • one yellow onion
  • 2 cups tangerine juice
  • 2 cups white wine
  • creme frache


  • 1

    Sear in frying pan monk fish in 1/2 olive oil and 1/2 butter. Ater turns white , put o parcment or wax paper on cookie she and bake at 450 degree for 6-10 minutes. touch to see if done (should spring)

  • 2

    chop all veggies and put int pan with olive oil/butter. Always start browning onions first and when they are almost translucent, add other veggies. when veggies start to sweatt, add tangerine joice and wine. Once the mixture starts boiling add creme frache. Blend and strain. serve with sauce on bottom fish and gargnis with a veggie and oil and spinach topp (1 bag of baby spinach lightly steamed and olive oil blended.

  • 3

    for blanched veggies..Boil in water and salt, aspagues, 45 seconds, green beans 1 minute, brussel sprouts 7-8 minutes. Put in ice bath..(9 parts water and 1 part butter can be heated and veggies then dipped in for glaze)



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