Roasted Monkfish with Chanterelles, Leeks and Ginger

Be sure not to skip the step of clarifying the butter. It is one of the keys to this wonderful recipe. Use only the white and pale green parts of the leek.

Roasted Monkfish with Chanterelles, Leeks and Ginger


Quantity Ingredients
4 medium leeks (about 1 pound, white and pale green parts only), cut crosswise into 1/4-inch-thick slices
3 small boiling potatoes
1 large clove of garlic
1 tbsp fresh, grated gingerroot
1 3/4 pounds monkfish fillets
1/2 pounds fresh chanterelle mushrooms, cleaned
3 tbsp warm clarified butter
freshly ground white pepper
2 tbsp Tawny port
1 tbsp low-sodium soy sauce
chopped chives for garnish


For clarified butter: In a heavy saucepan melt unsalted butter, cut into 1-inch pieces, over low heat. Remove pan from heat and let butter stand 3 minutes. Skim froth and strain butter through a sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl, leaving milky solids in bottom of pan. Pour clarified butter into a jar or crock and chill, covered. Butter keeps, covered and chilled, indefinitely. When clarified, butter loses about one fourth its original volume.

Preheat oven to 475 F. In a large bowl or water soak leeks 10 minutes, agitating occasionally to dislodge any sand sink to bottom of bowl. Lift leeks out of water with a slotted spoon and drain on paper towels.

Peel potatoes and trim if necessary to match diameter of leeks. Cut potatoes crosswise into 1/4-inch thick slices. In a saucepan of boiling water blanch potatoes 5 minutes and drain.

Cut half of garlic clove into several slivers and finely chop remaining half. Cut half of gingerroot into several slivers and finely chop remaining half. With a paring knife make several shallow slits in monkfish and insert a sliver of garlic and gingerroot into each.

Heat a flameproof roasting pan, 13 x 9 x 2 inches, in oven 10 minutes. In heated pan toss together leeks, potatoes, mushrooms, chopped garlic and ginger, salt and pepper to taste, and 2 tablespoons clarified butter. Roast vegetables in middle of oven 15 minutes.

Heat a 12-inch non-stick skillet over moderately high heat. Pat fish dry and season with pepper and salt. Add remaining tablespoon butter to skillet and brown fish about 2 minutes on each side. With a slotted spatula transfer fish to a plate.

To skillet add Port and soy sauce and on top of stove deglaze over moderately high heat, scraping up any brown bits, 30 seconds. Pour liquid over roasted vegetables, tossing to coat, and arrange fish on top. Roast fish and vegetables in middle of oven 15 to 18 minutes, or until fish is just cooked through. (fish will be firm rather than flaky)

Garnish with chives. Cut fish crosswise into slices and serve with vegetables.

Makes 4 servings.